Identification and Probiotic Evaluation of Lactic Acid Bacteria Isolated from Coconut Inflorescence Sap (Neera)

Recent years have seen an increase in study interest in LAB’s separation and description from a range of conventional fermented foods and items. Several traditional fermented foods were used to isolate probiotic bacteria because their probiotic properties have not been thoroughly investigated.

In the current study, the lactic acid bacteria (LAB) that were isolated from Neera, the palm of coconut flower sap extract, were tested for their potential as probiotics. Many parts of India enjoy this naturally fermented beverage. Following sample collection, Neera is carried in an ice box and maintained at 4°C for the duration of the experiment. After analysis, the pH was determined to be 6.5. The LAB strain from Neera was isolated and identified by examining its colony form, physiological characteristics and biochemical analysis. It was given the name SHC1. It is discovered that the isolated strain is catalase negative, gram positive and nonmotile. Identifying Lactobacillus species was further supported by the isolates’ effective anaerobic growth at pH 6.5 on MRS agar plates.

As per the findings of the acid tolerance test, the isolated LAB strain is able to withstand a broad pH range and flourishes in acidic conditions. This study’s Lactobacillus species was resistant to bile salt and they were able to grow and survive at varying concentrations of bile salt. The LAB isolate had antioxidant activity in the current investigation, as demonstrated by the results of the DPPH scavenging assays, which indicated 38% inhibition at 10-1 ppm concentration of bacterial isolate. The isolate of SHC1 was identified as Leuconostoc mesenteroides with NCBI Accession No: NR113912.1 based on BLAST analysis of the sequencing data and 16s rDNA sequencing, which revealed the possible isolate exhibiting eminent probiotic activity. A BLAST comparison with Leuconostoc mesenteroids (Gen Bank accession number NR) showed 100% similarity.