Isolation and characterization of probiotic lactic acid bacteria isolated from fermented South Indian cereals

Background: Lactic acid bacteria (LAB) sourced from fermented cereals offer diverse health advantages, including the promotion of beneficial microorganisms in the gut, improved digestion, and strengthened immune function. Objective: The aim of this study is to isolate LAB strains from traditionally fermented South Indian cereals. Methods: The methodology involves the isolation of LAB from various South Indian fermented cereals through selective culturing techniques, followed by comprehensive characterization of these isolates using biochemical, molecular, and physiological assays to elucidate their taxonomic classification. Results: The colony morphology analysis unveiled a range of morphological traits, including circular and irregular shapes, alongside creamy white and off-white color variations. Gram-staining analysis indicated the presence of both gram-positive rods and cocci morphologies. The carbohydrate fermentation test, along with the 2,2-diphenyl-1-picrylhydrazyl Free Radical Scavenging Assay, which showed results exceeding 80%, conclusively confirms the probiotic potential of the isolated cultures. The 16S ribosomal ribonucleic acid analysis revealed the presence of Lactobacillus plantarum and Lactococcus lactis strains in fermented cereals, specifically pearl millet, finger millet, and foxtail millet. Discussion and Conclusion: The presence of LAB strains in fermented millets enhances their nutritional value and health benefits, promoting better gut health, increased nutrient absorption, and potential probiotic effects, thus solidifying fermented millets as valuable functional foods for improving health.