Hafiz Arbab Sakandar
Jiangnan University, China
Title: Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough
Biography
Biography: Hafiz Arbab Sakandar
Abstract
The present study was undertaken to isolate and characterize gliadin hydrolyzing microbiota from locally fermented sourdoughs to evaluate their potential as a candidate for probiotics. Sixty autochthonous sourdough samples were collected from different areas. Eighteen bacterial and three yeast isolates were screened for the presence of gluten-degrading ability. These isolates were subcultured on different media for presumptive preselection by biochemical assays. Five bacterial isolates were LAB and two were bacillus among 18 bacterial isolates which were further characterized based on autoaggregation, ß-galactosidase activity, antibiotic susceptibility, inhibition against pathogens, bile salts tolerance, pH tolerance, surface hydrophobicity and cholesterol assimilation. In this study Lactobacillus plantrum ATCC 14917 was used as control strain to compare the probiotic potential of isolated strains. 16S and 28S rRNA sequencing revealed the presence of four Enterococcus faecalis strains along with Enterococcus mundtii, Bacillus cereus and Bacillus megaterium strains. Yeast strains were identified as Wicherhamomyces anomalus. Among all these strains E. mundtii QAUSD01 and W. anomalus QAUWA03 had the ability to tolerate low pH, bile salt properties and hydrophobicity compared to other gluten-degrading strains. These two strains exhibited the potential to be used as a probiotic for sourdough fermentation.