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Subject: Microbiology × Author: Kusam Lata × End date: 2023 × Start date: 2020 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development of probiotic vegetable pickles
    (Punjab Agricultural University, Ludhiana, 2021) Kusam Lata; Sahota, Param Pal
    Fermented vegetables were evaluated as vector for administration of probiotic lactic acid bacterial cultures following the proficiency of the production of eight lactopickles (Ginger (Zingiber officinale), Garlic (Allium sativum), Cabbage (Brassica oleracea var. capitata), Cauliflower (Brassica oleracea var. botrytis), Cucumber (Cucumis sativus), Beans (Phaseolus vulgaris), Pea (Pisum sativum) and Green chilli (Capsicum annuum)) based fermented pickle products via lactic acid bacteria. The fermentation of eight vegetables (ginger, garlic, cabbage, cauliflower, cucumber beans, pea and green chilli) were carried by two pure lactic strains Lactobacillus acidophilus (MTCC10307) and Pediococcus acidilactici (MK028218) as functional starter cultures. These cultures were phenotypically and molecularly characterized for its probiotic potential (acid tolerance at pH 3: 6.56 and 6.52 log CFU/mL, bile tolerance at 0.5%: 0.16 and 0.5%, enzyme tolerance for trypsin: 6.0 and 5.3 log CFU/mL, cholesterol assimilation: 4.64 and 3.88 log CFU/mL) and bioprocess optimized from vegetables. The bioprocess for fermentation of above mentioned vegetables was optimized; inoculation rate 5.0% w/v (106 CFU/mL) with active starter culture, incubation temperature 37ºC for 24-72 hours, dilution ratio 1:3, brine 5.0%; pH 4.8 and 4.6, total soluble solids 4.8 and 5.2ºB, titrable acidity 0.25 and 0.35%, LAB count 8.82 and 8.91 log CFU/mL, and overall acceptability 8.4 and 8.6. Out of eight vegetables fermented ginger scored highest on hedonic scale and fermentation up scaled with promising strain; LAB count 5.54 and 5.03 log CFU/mL, pH 3.8 and 3.7, total soluble solids 4.6 and 4.5ºB, titrable acidity 1.60 and 1.52%, overall acceptability 8.3 and 8.5 viz. nutraceuticals; total polyphenolic content 50.4 and 49.14 mg GAE/100g, total flavonoids 45.11 and 43.11 mg/100g and total antioxidants 72.11 and 58.78%. The profile of amino acids in finished products in lactic acid fermented vegetable as pickle in L. acidophilus; L-threonine-1.05, L- phenylalanine-8.64, L- alanine2.42 and L- glycine-2.42mg/g while the P. acidilactici fermented vegetables were enriched with Lglutamic-13.28 and L-aspartic acid-26.31mg/g. Organic acids in lactic strains L. acidophilus and P. acidilactici were: Citric acid (0.08% and 0.06%) and acetic acids (1.10% and 1.13%). The scanning electron micrography of ginger pickle clearly depicted parenchyma cells had oval shape, expanded, middle lamella weakned and higher firmness during the process of salting and fermentation. During the PCR the amplified bands of 173 base pair of plasmid DNA indicated that the strain as lactacin B producing. The bio-interventions, lacto-pickles endowed with neutraceuticals showed antimicrobial activity against food borne pathogens Escherichia coli (MTCC443), Aeromonas hydrophila (MTCC1739), Klebsiella pneumonia (MTCC109), Listeria monocytogenes (MTCC657) and Staphylococcus aureus (MTCC3906).