Anti-oxidative property of xylolipid produced by Lactococcus lactis LNH70 and its potential use as fruit juice preservative.

ABSTRACT: In the present study, 20 lactic acid bacteria (LAB) were isolated from different fruit juices, milk, and milk products. Based on preliminary screening methods like emulsification index, oil displacement method, hemolysis, and reduction in surface tension, strain LNH70 was selected for further studies. Further, it was evaluated for preliminary probiotic characteristics, identified by 16 s rRNA sequencing as Lactococcus lactis, submitted to NCBI, and an accession number was obtained (MH174454). In addition, LNH70 was found to tolerate over wide range of temperatures (10-45 °C), pH (3-10), NaCl (up to 9%), bile (0.7%), and phenol (0.1%) concentrations. Further, optimization studies at flask level revealed that lactose as carbon source, peptone as organic nitrogen, and inorganic nitrogen (ammo

SUBMITTER: Nageshwar L 

PROVIDER: S-EPMC9679099 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature