Assessment of probiotic characteristics of lactic acid bacteria isolated from traditional foods of Southern India for preparation of sauerkraut

Abstract Probiotics are highly essential for a healthy gut in order to maintain optimum microbial balance, fight pathogenic bacteria, improve digestion and maintain overall intestinal health. Southern India is characterized by an abundance of fermented traditional foods based on rice (Oryza sativa) with a diverse array of flavors and textures deeply rooted in its culinary practices. The present investigation was carried out to explore the probiotic potential in terms of acid tolerance, bile tolerance, tolerance to the gastrointestinal tract, antibacterial activity, and antibiotic susceptibility, of lactic acid bacteria (LAB) isolated from foods of Southern India. Analysis of variance (ANOVA) indicated that Limosilactobacillus fermentum DFRM9 had significantly (p<0.05) higher probiotic effects among the tested isolates and was used as a starting culture for sauerkraut preparation. The results obtained in the present investigation support the use of lacto-fermentation for the production of functional foods for improvement of human health and well being.