Functional properties of lactic acid bacteria from Philippine burong mustasa (Brassica juncea l.)

Abstract

Recently, whole genome studies of certain lactic acid bacteria (LAB) described genes that encode for functional properties including probiotic properties, production of industrially important enzymes and immunomodulation molecules. However, most research reports focus on LAB from meat- or milk-based fermented foods. Fermented foods are an important part of human diet, containing lactic acid bacteria (LAB), which turn carbohydrates into lactic acid and other beneficial products. Since the Philippinesis home to numerous plant-based fermented foods such as burong mustasa, this study aims to discover the functional benefits that we derive from them. Fifteen samples of burong mustasawere collected from public markets of Laguna, Pampanga, and Bulacan. Putative LAB isolates were selectively isolated using GYC agar plates shown as colonies with surrounding halos and were confirmed using Gram stain and Catalase test.Functional properties including probiotic properties, production of cellulase, amylase, and exopolysaccharide as well as hydrophobicitywere evaluated for 334 LAB isolates using standard procedures. Probiotic properties include antimicrobial activity, production of bacteriocin-like inhibitory substances (BLIS) and acid and bile tolerance. Three putative LAB isolates were shown to have promising functional properties. Two of them were identified as Lactobacillus fermentum(P4-1 and P4-2)while the other was identified as non-pathogenic Staphylococcus carnosus (P4-3) using 16S rDNA sequencing. Overall, this study showed the potential of plantbased fermented foods such as our Philippine burong mustasa, that harbors LAB with beneficial functional properties.