In vitro Probiotic Efficacy and Molecular Identification of Decalepis hamiltonii Wight & Arn (Swallow root) Pickle

Fermentation, harnessing beneficial gut bacteria, plays a crucial role in enhancing the flavour and nutritional value of food. This research aimed to create Swallow Root pickle using traditional ingredients such as curd, chili powder, lemon, and raw mustard. The study assessed microbial safety, sensory qualities, nutritional composition, shelf-life, in vitro probiotic effectiveness, and molecular identification. Results indicated microbial growth below safety limits, with a high sensory appeal (rated 8.7). Proximate composition analysis revealed moisture content (65%), carbohydrates (28.46g), protein (2.8g), fat (0.8g), iron (0.34mg), calcium (6.654mg), ash (2.54%), energy (133.23kcals), and crude fiber (0.54g). Fermentation notably increased B vitamin levels. Over 30 days, shelf-life analysis showed a gradual rise in yeast, with negligible mold and E. coli presence. Probiotic efficacy tests demonstrated substantial pH (89%) and bile salts (97%) tolerance, bacterial adhesion (37%), and antimicrobial activity. Antibiotic susceptibility profiling revealed resistance to oxacillin, chloramphenicol, and cefoxitin, with sensitivity to tetracycline and vancomycin. Molecular identification via 16S rRNA sequencing confirmed Bacillus subtilis as the probiotic strain. Swallow Root pickle presents itself as a nutritious dietary option, promoting enhanced gut health.

Subasshini V¹ and Indira S. H*2 Click here to download file

Research Article | Published online : 30-Mar-2024