Oxalate Degradation Potential of Lactic Acid Bacteria Isolated from Traditional Fermented Milk Products, Human Vagina and Human Faecal Matter

Lactic acid bacteria (LAB) isolated from faecal matter of healthy human volunteers and traditional fermented milk samples such as dahi, buttermilk, lassi were identified and characterized by morphological, API identification and 16SrRNA sequencing. Selected isolates were studied for oxalate degradation potential using colorimetric assay kit (Sigma-MAK179). One human vaginal isolate was also included in the study. Study results revealed a higher LAB count in faecal matter as compared to fermented milk products. Faecal isolates mainly belonged to genera Enterococcus and Lactobacillus. Out of the 24 isolates studied, 11 isolates gave > 30% oxalate degradation and among them, five isolates gave > 50% degradation, which included Enterococcus hirae F8, Weissella confusa F9, Enterococcus faecium M11, Lactobacillus helveticus MTCC 5463 and Lactobacillus rhamnosus MTCC 25062. Oxalate degradation ability is found to be both species and strain specific. Fermented milk isolate Enterococcus faecium M11 gave highest oxalate degradation (69.7%) followed by vaginal isolate Lactobacillus helveticus MTCC 5463 (68.8%)and faecal isolate Enterococcus hirae F8 (68.4%).