Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings |
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Authors: | Amit Kumar Rai N Bhaskar Prakash M Halami K Indirani P V Suresh N S Mahendrakar |
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Institution: | (1) Department of Meat, Fish & Poultry Technology, Central Food Technological Research Institute (A constituent laboratory of CSIR, India), Mysore, 570 020, Karnataka, India;(2) Department of Food Microbiology, Central Food Technological Research Institute (A constituent laboratory of CSIR, India), Mysore, 570 020, India |
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Abstract: | Lactic acid bacteria (LAB) species isolated from limed and delimed tannery fleshings (TF) were evaluated for their fermentation
efficiency and antibacterial property. The native LAB isolates efficiently fermented TF and resulted in a fermented mass with
antioxidant properties, indicating their potential for effective eco-friendly bioconversion of TF. From among the LAB isolated,
a proteolytic isolate showing better antimicrobial spectrum and reasonably good fermentation efficiency was identified as
Enterococcus faecium HAB01 based on various biochemical and molecular tests. This isolate afforded a better degree of hydrolysis (81.36%) of TF
than Pediococcus acidilactici (54.64%) that was previously reported by us. The bacteriocin produced by E. faecium was found to be antagonistic to several human pathogens including Listeria, Aeromonas, Staphylococcus and Salmonella. Further, E. faecium HAB01 bacteriocin was thermostable and had a molecular weight of around 5 kDa, apart from being stable at both acidic and
alkaline conditions. The bacteriocin was unstable against proteases. |
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Keywords: | Tannery fleshings Lactic acid bacteria Antioxidant activity Bacteriocin Fermentation |
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