Isolation and Characterization of Potential Probiotic Lactic Acid Bacteria (LAB) from Centella asiatica
Abstract
Background: Lactic acid bacteria (LAB) represent a diverse group of probiotic microorganisms widely utilized across the food industry, as well as in clinical and agricultural sectors. Centella asiatica (Gotu Kola) is a green leafy vegetable (GLV) delivering promising nutritional and medicinal values. Although probiotic properties of many GLVs have been widely studied, probiotic properties of LAB isolated from C. asiatica are not reported abundant in literature.
Objective: The aim of this study was to isolate and evaluate probiotic characteristics of LAB isolated from C. asiatica.
Materials & Methods: LAB isolation was performed in de Man Rogosa Sharpe medium anaerobically. After morphological and biochemical characterizations, probiotic properties were evaluated using low pH resistance, autoaggregation ability, hydrophobicity, antimicrobial attributes and bile salt tolerance. One-way ANOVA and Tukey’s Mean comparison statistics were used in data analysis. All the tests were performed in triplicates.
Results: Twenty creamy white isolates were separated. Among them, ten were gram-positive and catalase-negative. Among them, significantly highest survival rate of 134.89% at pH 3 and 242.46% at pH 7 were demonstrated by I006 and I001respectively. After 2 h of incubation, the significantly highest auto-aggregation showed by I009. After 4 h I009 and I002 strains showed significantly higher (p<0.05) auto-aggregation 31.80% and 24.16%, respectively. The strain I005 showed the significantly highest hydrophobicity of 33.97%. The significantly highest Diameter of Inhibition Zones (DIZ) against Staphylococcus aureus and E.coli. were demonstrated by I001 and I006 and the values were 7.16 mm and 7.50 mm respectively. Among the selected best five isolates, I001 showed the highest survival rate (100.00%) in 0.3% (w/v) bile salt concentration after 2 and 4 h of incubation. All selected best five isolates formed gas in glucose fermentation.
Conclusions: It can be concluded that C. asiatica is a natural source for potential probiotic LAB and genetic characterization and molecular identification are highly recommended.
Objective: The aim of this study was to isolate and evaluate probiotic characteristics of LAB isolated from C. asiatica.
Materials & Methods: LAB isolation was performed in de Man Rogosa Sharpe medium anaerobically. After morphological and biochemical characterizations, probiotic properties were evaluated using low pH resistance, autoaggregation ability, hydrophobicity, antimicrobial attributes and bile salt tolerance. One-way ANOVA and Tukey’s Mean comparison statistics were used in data analysis. All the tests were performed in triplicates.
Results: Twenty creamy white isolates were separated. Among them, ten were gram-positive and catalase-negative. Among them, significantly highest survival rate of 134.89% at pH 3 and 242.46% at pH 7 were demonstrated by I006 and I001respectively. After 2 h of incubation, the significantly highest auto-aggregation showed by I009. After 4 h I009 and I002 strains showed significantly higher (p<0.05) auto-aggregation 31.80% and 24.16%, respectively. The strain I005 showed the significantly highest hydrophobicity of 33.97%. The significantly highest Diameter of Inhibition Zones (DIZ) against Staphylococcus aureus and E.coli. were demonstrated by I001 and I006 and the values were 7.16 mm and 7.50 mm respectively. Among the selected best five isolates, I001 showed the highest survival rate (100.00%) in 0.3% (w/v) bile salt concentration after 2 and 4 h of incubation. All selected best five isolates formed gas in glucose fermentation.
Conclusions: It can be concluded that C. asiatica is a natural source for potential probiotic LAB and genetic characterization and molecular identification are highly recommended.
DOI: https://doi.org/10.4038/jnfs.v3i1.16 | Journal eISSN: 2815-0155
Language: English
Page range: 48 - 60
Published on: Feb 24, 2025
Published by: The Nutrition Society of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2025 V. L. P. Amarasinghe, N. S. Weerakkody, T. Madhujith, published by The Nutrition Society of Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.