Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation
Pigeon peas are an excellent source of carbohydrates, proteins and other nutrients. Many traditional fermented foods are prepared from cereals and combinations of cereals and pulses that usually contain Lactic acid bacteria (LAB), Bacillus, Enterococcus and yeast. Lactobacillus can be used as a star...
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| Format: | Article |
| Language: | English |
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Journal of Pure and Applied Microbiology
2021-12-01
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| Series: | Journal of Pure and Applied Microbiology |
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| Online Access: | https://microbiologyjournal.org/enriching-lactobacilli-from-fermented-pulse-dal-flour-analyzing-its-efficacy-in-utilizing-carbohydrates-and-production-of-%ce%b1-galactosidase-enzyme-during-pigeon-pea-fermentation/ |
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| author | Prachi R. Gandhi |
| author_facet | Prachi R. Gandhi |
| author_sort | Prachi R. Gandhi |
| collection | DOAJ |
| description | Pigeon peas are an excellent source of carbohydrates, proteins and other nutrients. Many traditional fermented foods are prepared from cereals and combinations of cereals and pulses that usually contain Lactic acid bacteria (LAB), Bacillus, Enterococcus and yeast. Lactobacillus can be used as a starter culture for such fermentation using pulses, as very few reports are available on fermented pulse-based products. Hence, pulse dal flour was used as a source for isolation of Lactobacillus to maintain their functionality, growth characteristics and activity during food processing. In this study, we investigated the potential of lactobacilli from fermented pigeon pea to utilize carbohydrates, the ability to degrade non-digestible oligosaccharides and the production of the α-galactosidase enzyme. Lactobacillus isolated from six different pulse dal flour grew well during fermentation with carbohydrates in mMRS medium. Among Lactobacillus species, only Lactobacillus brevis displayed the highest α-galactosidase activity (1.24 U/ml), where raffinose was added as the sole carbohydrate source in the medium. The isolate was further tested in pigeon pea fermentation, where it showed maximum activity (1.86 U/ml) and complete hydrolysis of non-digestible oligosaccharides was observed. Overall, usage of Lactobacilli could be an excellent opportunity to design and develop a novel pulse-based fermented product contributing to beneficial bioactive compounds and improving the properties of food. |
| first_indexed | 2024-12-17T15:45:57Z |
| format | Article |
| id | doaj.art-853db2e49f384ea6bc79a26c0337aa87 |
| institution | Directory Open Access Journal |
| issn | 0973-7510 2581-690X |
| language | English |
| last_indexed | 2024-12-17T15:45:57Z |
| publishDate | 2021-12-01 |
| publisher | Journal of Pure and Applied Microbiology |
| record_format | Article |
| series | Journal of Pure and Applied Microbiology |
| spelling | doaj.art-853db2e49f384ea6bc79a26c0337aa872022-12-21T21:42:31ZengJournal of Pure and Applied MicrobiologyJournal of Pure and Applied Microbiology0973-75102581-690X2021-12-011542003201810.22207/JPAM.15.4.22Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea FermentationPrachi R. Gandhihttps://orcid.org/0000-0002-3129-9514Pigeon peas are an excellent source of carbohydrates, proteins and other nutrients. Many traditional fermented foods are prepared from cereals and combinations of cereals and pulses that usually contain Lactic acid bacteria (LAB), Bacillus, Enterococcus and yeast. Lactobacillus can be used as a starter culture for such fermentation using pulses, as very few reports are available on fermented pulse-based products. Hence, pulse dal flour was used as a source for isolation of Lactobacillus to maintain their functionality, growth characteristics and activity during food processing. In this study, we investigated the potential of lactobacilli from fermented pigeon pea to utilize carbohydrates, the ability to degrade non-digestible oligosaccharides and the production of the α-galactosidase enzyme. Lactobacillus isolated from six different pulse dal flour grew well during fermentation with carbohydrates in mMRS medium. Among Lactobacillus species, only Lactobacillus brevis displayed the highest α-galactosidase activity (1.24 U/ml), where raffinose was added as the sole carbohydrate source in the medium. The isolate was further tested in pigeon pea fermentation, where it showed maximum activity (1.86 U/ml) and complete hydrolysis of non-digestible oligosaccharides was observed. Overall, usage of Lactobacilli could be an excellent opportunity to design and develop a novel pulse-based fermented product contributing to beneficial bioactive compounds and improving the properties of food.https://microbiologyjournal.org/enriching-lactobacilli-from-fermented-pulse-dal-flour-analyzing-its-efficacy-in-utilizing-carbohydrates-and-production-of-%ce%b1-galactosidase-enzyme-during-pigeon-pea-fermentation/cajanus cajanlactobacillusfermentationcarbohydrate utilizationnon-digestible oligosaccharidesα-galactosidase (α-gal) activity |
| spellingShingle | Prachi R. Gandhi Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation Journal of Pure and Applied Microbiology cajanus cajan lactobacillus fermentation carbohydrate utilization non-digestible oligosaccharides α-galactosidase (α-gal) activity |
| title | Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation |
| title_full | Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation |
| title_fullStr | Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation |
| title_full_unstemmed | Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation |
| title_short | Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation |
| title_sort | enriching lactobacilli from fermented pulse dal flour analyzing its efficacy in utilizing carbohydrates and production of α galactosidase enzyme during pigeon pea fermentation |
| topic | cajanus cajan lactobacillus fermentation carbohydrate utilization non-digestible oligosaccharides α-galactosidase (α-gal) activity |
| url | https://microbiologyjournal.org/enriching-lactobacilli-from-fermented-pulse-dal-flour-analyzing-its-efficacy-in-utilizing-carbohydrates-and-production-of-%ce%b1-galactosidase-enzyme-during-pigeon-pea-fermentation/ |
| work_keys_str_mv | AT prachirgandhi enrichinglactobacillifromfermentedpulsedalflouranalyzingitsefficacyinutilizingcarbohydratesandproductionofagalactosidaseenzymeduringpigeonpeafermentation |