Molecular characterization of bacteriocinogenic Lactobacillus species isolated from fermented Uttapam batter

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Lactic acid bacteria (LAB) are protective and generally recognized as safe (GRAS) organisms. The antimicrobial compounds produced by LAB act effectively against several pathogenic organisms, hence they are well-employed as food preservative. This study aims at isolation and characterization of potent bacteriocinogenic lactobacilli from fermented Uttapam batter. Eighteen bacilli showing wide spectrum of inhibitory property against Gram positive and negative organisms were grouped using RAPD, physiological and biochemical characteristics. Eight bacteriocinogenic potent isolates having variation were further identified using 16S rRNA gene sequencing and belonged to Lactobacillus plantarum with 99% sequence homology. Using multiplex PCR the isolates were identified using various molecular tools as Lactobacillus pentosus, L. plantarum ssp. argentoratensis, L. plantarum and L. plantarum ssp. plantarum. These isolates have to be evaluated further for several applications, that turns out to be beneficial for humans.

Uttapam batter; Lactobacillus; bacteriocinogenic; RAPD; 16S RRNA; multiplex PCR