Solation and Characterization of Pediococcus Pentosaceus from Idly Batter: A Traditional South Indian Fermented Food Source

Venkatasubramanian Vidhyasagar and Kadirvelu Jeevaratnam*

Department of Biochemistry and Molecular Biology, Pondicherry University, R.V.Nagar, Kalapet - 605 014, India.

ABSTRACT: Lactic acid bacteria (LAB) are protective and generally recognized as safe (GRAS) organisms that are involved in fermentation process. Idly batter is a traditional fermented food source in south India and distribution of LAB varies with source of batter preparation and seasons. Thus, an attempt was made to isolate LAB from idly batter. A total of 40 cocci were obtained out of which 18 exhibit wide spectrum of antimicrobial activity against Gram positive and negative organisms. The antimicrobial activity was lost completely after treatment with protease suggesting bacteriocinogenic in nature. These potent bacteriocinogenic isolates were clustered into four based on the RAPD and further grouped into six based on physiological, and biochemical characterization. One isolate from each group were further characterized using various molecular tools. The 16S rRNA gene sequencing of homofermentative isolates exhibited 98-100% homology with Pediococcus pentosaceus. These isolates obtained from idly batter may have a significant role imposing health benefits.

KEYWORDS: Idly batter; Pediococcus; Leuconostoc; 16S rRNA; heavy metal

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