from indigenous fermented foods and human gut ... - Thapar University

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Chapter IV: Results
Table 4.4 Phenotypic characterization of Lactobacillus strains (only those relevant for obligately homofermentative and facultatively
heterofermentative Lactobacilli are included):
L. casei LAM-1 a
Strain Source
Gas from
Glucose
mDAP
Lactic Acid
Isomer
NH3 from
Argenine
a
: obligately homofermentative b
L. casei LAM-2
: facultatively heterofermentative
a
Mango Pickle - + DL - +/- + + - + - - - - - + + + -
L. delbrueckii LKH-2 Fermented Mashed
Mustard
+ + DL - +/+ + + + + + + + + + + + - +
L. delbrueckii LKH-3 Fermented Mashed
Mustard
+ + DL - +/- + + + + + + + + + + + - +
L. helveticus LKH-5 b
Fermented Mashed
Mustard
+ + DL - +/+ + + + + + + + + + + + - -
L. fermentum b Lamec-29 Children’s meconium + + DL - -/+ + + + - - - - - - + + - +
Growth
(°C) 15/45
Table 4.5 Probiotic isolated from respective samples with accession number from NCBI
Ribose
Mango Pickle - + DL - +/- + + - + - - - - - + + + -
Source Isolates Isolates designation Accession number
Mango Pickle Lactobacillus casei LAM-1 JN620211
Mahua liquor Lactobacillus casei LAM-2 JN618457
Fermented Mashed Mustard Lactobacillus delbrueckii LKH-2 JN620214
Bhhati jaanar Lactobacillus delbrueckii LKH-3 JN620213
Kharoli Lactobacillus helveticus LKH-5 JN620212
Children’s meconium Lactobacillus fermentum Lamec-29 JN620215
Cellobiose
Galactose
Lactose
Maltose
Mannitol
Mannose
Melibiose
Raffinose
Salicin
Sucrose
Trehalose
Arabinose