ABSTRACT
Traditionally prepared fermented foods are known to be important sources of beneficial microorganisms having unique ecological niches. Fermentative bacteria such as lactic acid bacteria (LAB) are known to thrive in harsh environments like extreme pH, temperature and salt concentration. The primary objectives of this study were - firstly, to isolate LAB such as Lactobacillius spp. from selected fermented foods that are locally made in the northeastern region of India. Secondly, to determine bacterial capability to withstand harsh environmental parameters such as nutrient limitations, pH variations, high salinity and temperature conditions. Preliminary screening and isolation of bacteria were done using MRS (De Man, Rogosa and Sharpe) agar. All isolates selected for this study were all gram-positive bacteria and only one of them exhibited catalase activity. In this study, microbial growth and viability test were performed by estimation of optical density as well as colony-forming units (CFU ml-1), respectively. Based on our results, two isolates, LS and FM were able to form colonies at highly acidic medium of pH 2.5. One of the isolates (BK) was found to exhibit viability in oxygen-limited and nutrient-limited conditions such as glucose, magnesium, as well as sodium acetate. Growth declined significantly in the absence of glucose, however, the presence of alternative carbon sources may significantly contribute to the formation of viable cells. The formation of colonies in a non-aerated (oxygen-limited) culture condition also demonstrated the facultative anaerobic trait of the isolate. The salt tolerance test in isolates LS and DF indicated that bacterial cells could withstand high salinity even at 10 % NaCl. Besides, the capability to form biofilm at different temperatures could also be another advantage for promoting bacterial colonization against competing microorganisms and pathogens.
AUTHOR AFFILIATIONS
Department of Biotechnology, School of Life Science, Mizoram University, Aizawl-796004, Mizoram, India
CITATION
Chanu TT, Odyuo TR, Khing B, Zothanpari PC, Zorammalsawma and Vaiphei ST (2025) Stress Tolerance in Traditional Fermented Foods: A Microbial Niche for Resilient Bacteria. Environmental Science Archives 4(2): 437-444.
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