Cholesterol Reduction and Vitamin B 12 Production Study on Enterococcus faecium and Lactobacillus pentosus Isolated from Yoghurt

Rajan A. Walhe, Sham S. Diwanay, Milind S. Patole, R. Z. Sayyed, Hind A. AL-Shwaiman, Manal M. Alkhulaifi, Abdallah M. Elgorban, Subhan Danish and Rahul Datta
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Rajan A. Walhe: M.E.S. Abasaheb Garware College, Pune 411004, MH, India
Sham S. Diwanay: M.E.S. Abasaheb Garware College, Pune 411004, MH, India
Milind S. Patole: National Centre for Cell Science, Savitribai Phule Pune University Campus, Pune 411007, MH, India
R. Z. Sayyed: Department of Microbiology, PSGVP Mandal’s Arts, Science, and Commerce College, Shahada 425409, MH, India
Hind A. AL-Shwaiman: Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
Manal M. Alkhulaifi: Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
Abdallah M. Elgorban: Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
Subhan Danish: Hainan Key Laboratory for Sustainable Utilization of Tropical Bioresource, College of Tropical Crops, Hainan University, Haikou 570228, China
Rahul Datta: Department of Geology and Pedology, Mendel University in Brno, Zemedelska1, 61300 Brno, Czech Republic

Sustainability, 2021, vol. 13, issue 11, 1-11

Abstract: The present study was aimed to test cholesterol reduction and vitamin B 12 production abilities of the isolated lactic acid bacteria (LAB). Three LAB isolates, namely, Enterococcus faecium (EF), Enterococcus faecium (Chole1), and Lactobacillus pentosus (7MP), having probiotic potential, were isolated from yoghurt. These isolates were screened for bile salt hydrolase (BSH) activity, cholesterol reduction property in MRS broth, and the production of vitamin B 12 . The present study revealed that the isolate 7MP possesses the highest potential of (48%) cholesterol reduction compared to the other isolates. The isolates EF and Chole1 produced a good amount of (1 ng/mL) vitamin B 12 . These isolates were identified by 16S rRNA gene sequencing and confirmed by MALD_TOF analysis. Thus, the use of these LAB isolates for yoghurt-making can offer the value addition of lowering cholesterol and vitamin B 12 fortification in fermented food.

Keywords: cholesterol reduction; Enterococcus faecium; Lactobacillus pentosus; vitamin B 12 production; yoghurt (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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