Characterization and quantitative assessment of lactic acid bacteria in fermented finger millet (<i>Eleusine coracana</i>) Variety-ML365

Finger millet (Eleusine coracana), a nutrient-rich cereal, is traditionally consumed in India and Africa, particularly among low-income populations. It is a great source of proteins, fibres, carbohydrates, and minerals, including calcium, making it a viable substrate for the development of functional meals. The aim was to separate and molecularly characterize lactic acid bacteria (LAB) from the fermented flour of the Indian finger millet variety ML365. Twelve bacterial isolates were isolated on MRS (de Man Rogosa and Sharpe) agar after fermentation. Based on morphological, biochemical, and preliminary probiotic screening tests, five isolates (EC01–EC05) were selected for detailed study. Biochemical characterization revealed traits typical of LAB, including positive lactose utilization, starch hydrolysis, and negative catalase and oxidase activities. For molecular identification, the 16S rRNA gene was amplified and sequenced. Sequence analysis using BLAST revealed that the isolates were similar to species belonging to the Bacillus and Brevibacterium genera. In particular, isolates closely resembled Brevibacterium sp., Bacillus cereus, Bacillus subtilis, Bacillus amyloliquefaciens, and Bacillus pumilus. Their genetic ties were further validated by phylogenetic analysis. The accession numbers for the nucleotide sequences that were put into the GenBank database were PQ606366.1, PQ606365.1, PQ606371.1, PQ606367.1, and PQ606372.1. The study found that fermented finger millet flour is a good source of LAB and may possess probiotic qualities. Isolates like these may be utilized in the development of innovative probiotic formulations and functional foods. It is recommended that further in vivo research be conducted to investigate their safety profiles, potential technical applications in the food industry, and health-promoting properties.