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KMID : 1007520150240062137
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Food Science and Biotechnology
2015 Volume.24 No. 6 p.2137 ~ p.2144
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The Effect of Piper betle Leaves on Lacto-fermentation of idli Batter, Characterization and Applicability of Potent Isolates in Soymilk Fermentation
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Vishwanathan Sadishkumar
Rama Kolanchiammal
Kadirvelu Jeevaratnam
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Abstract
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The objectives of this study were to deduce the effect of Piper betle leaves on lactofermentation of the idli batter, characterize the potent lactic acid bacteria (LAB) and elucidate their beneficial properties in soymilk fermentation. Twenty potent LAB isolates (11 bacilli and 9 cocci) showing potent antibacterial activity against food borne pathogens were obtained from the seventy isolates screened. The 20 isolates identified using 16S rRNA and Multiplex PCR, belonged to Lactobacillus plantarum subsp. argentoratensis, Lactobacillus paraplantarum, and Pediococcus pentosaceus. Among the 20 isolates, KJBC11, KJBB56, KJBB37, and KJBC67 exhibited high phytase activity in phytate hydrolysis. The isolates, KJBC67, KJBC06, and KJBB56 were used in soymilk fermentation which showed considerable reduction in the polyphenol content and trypsin inhibitory activity. The isolates KJBB37 and KJBC04 showed about 56% DPPH scavenging activity in LAB fermented soymilk compared to unfermented soymilk. Thus, this study provides the beneficial potentials of LAB isolates.
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KEYWORD
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antioxidant, lactic acid bacteria, phytase, Piper betle, trypsin inhibitory activity
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