Isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock production
Probiotic lactic acid bacteria (LAB) are widely used in fermented food products and as feed additives for livestock, poultry, and fish. Fermented rice presents significant potential as an alternative carrier for probiotics. Therefore, this study aimed to isolate, identify, and characterize potential...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001751 |
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| author | Dushmantha Madushanka Janak K. Vidanarachchi Suranga Kodithuwakku G.R. Asanka Nayanajith Sumedha Jayatilake Hasitha Priyashantha |
| author_facet | Dushmantha Madushanka Janak K. Vidanarachchi Suranga Kodithuwakku G.R. Asanka Nayanajith Sumedha Jayatilake Hasitha Priyashantha |
| author_sort | Dushmantha Madushanka |
| collection | DOAJ |
| description | Probiotic lactic acid bacteria (LAB) are widely used in fermented food products and as feed additives for livestock, poultry, and fish. Fermented rice presents significant potential as an alternative carrier for probiotics. Therefore, this study aimed to isolate, identify, and characterize potential probiotic LAB strains from fermented traditional rice cultures. After primary isolation on De Man, Rogosa, and Sharpe (MRS) agar, presumptive isolates were first phenotypically characterized using Gram staining, catalase assay, endospore staining, and motility tests. Preliminary phenotypic tests identified 48 isolates as presumptive LAB. 16S rRNA sequencing analysis confirmed the presence of five species; Lacticaseibacillus casei, Lacticaseibacillus paracasei, and Lacticaseibacillus rhamnosus, notably, Schleiferilactobacillus harbinensis, and Liquorilactobacillus vini were identified for the first time in fermented rice. In the biochemical characterization, none of the isolates produced H2S, and all exhibited a homofermentative glucose utilization pattern. The majority (71 %) demonstrated detectable growth at 15 °C and 45 °C and tolerated NaCl concentrations up to 6.5 %. Regarding probiotic potential, the isolates were sensitive to widely used therapeutic antibiotics and exhibited strong antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, and Candida glabrata. They also showed bile tolerance up to 0.3 % (w/v) and possessed milk coagulation ability. Our findings suggest these LAB strains have potential for use in fermented foods and livestock feed due to their probiotic properties, including antimicrobial activity, bile tolerance, and milk coagulation. They may serve as natural alternatives to antibiotics and additives, but further in vivo studies are needed to confirm their efficacy and stability. |
| format | Article |
| id | doaj-art-3e884f5299d04853a842ae7bb89bd9e7 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-3e884f5299d04853a842ae7bb89bd9e72025-08-20T02:39:59ZengElsevierApplied Food Research2772-50222025-06-015110086510.1016/j.afres.2025.100865Isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock productionDushmantha Madushanka0Janak K. Vidanarachchi1Suranga Kodithuwakku2G.R. Asanka Nayanajith3Sumedha Jayatilake4Hasitha Priyashantha5Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri LankaDepartment of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka; Corresponding authors.Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri LankaBiogreen Technology Solutions (Pvt.) Ltd., Kithalawalana, Mirigama, 11200, Sri LankaDepartment of Oral Medicine & Periodontology, Faculty of Dental Sciences, University of Peradeniya, Peradeniya 20400, Sri LankaDepartment of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07 Uppsala, Sweden; Corresponding authors.Probiotic lactic acid bacteria (LAB) are widely used in fermented food products and as feed additives for livestock, poultry, and fish. Fermented rice presents significant potential as an alternative carrier for probiotics. Therefore, this study aimed to isolate, identify, and characterize potential probiotic LAB strains from fermented traditional rice cultures. After primary isolation on De Man, Rogosa, and Sharpe (MRS) agar, presumptive isolates were first phenotypically characterized using Gram staining, catalase assay, endospore staining, and motility tests. Preliminary phenotypic tests identified 48 isolates as presumptive LAB. 16S rRNA sequencing analysis confirmed the presence of five species; Lacticaseibacillus casei, Lacticaseibacillus paracasei, and Lacticaseibacillus rhamnosus, notably, Schleiferilactobacillus harbinensis, and Liquorilactobacillus vini were identified for the first time in fermented rice. In the biochemical characterization, none of the isolates produced H2S, and all exhibited a homofermentative glucose utilization pattern. The majority (71 %) demonstrated detectable growth at 15 °C and 45 °C and tolerated NaCl concentrations up to 6.5 %. Regarding probiotic potential, the isolates were sensitive to widely used therapeutic antibiotics and exhibited strong antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, and Candida glabrata. They also showed bile tolerance up to 0.3 % (w/v) and possessed milk coagulation ability. Our findings suggest these LAB strains have potential for use in fermented foods and livestock feed due to their probiotic properties, including antimicrobial activity, bile tolerance, and milk coagulation. They may serve as natural alternatives to antibiotics and additives, but further in vivo studies are needed to confirm their efficacy and stability.http://www.sciencedirect.com/science/article/pii/S2772502225001751Fermented riceLactic acid bacteriaProbiotics16S rRNA sequencingBiochemical characterizationDairy fermentation |
| spellingShingle | Dushmantha Madushanka Janak K. Vidanarachchi Suranga Kodithuwakku G.R. Asanka Nayanajith Sumedha Jayatilake Hasitha Priyashantha Isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock production Applied Food Research Fermented rice Lactic acid bacteria Probiotics 16S rRNA sequencing Biochemical characterization Dairy fermentation |
| title | Isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock production |
| title_full | Isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock production |
| title_fullStr | Isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock production |
| title_full_unstemmed | Isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock production |
| title_short | Isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock production |
| title_sort | isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock production |
| topic | Fermented rice Lactic acid bacteria Probiotics 16S rRNA sequencing Biochemical characterization Dairy fermentation |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001751 |
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