Assessment of techno-functional attributes of Lacticaseibacillus paracasei DMB11 isolated from Murrah buffalo milk for use as a functional starter culture for food fermentations

Abstract

The study aimed to assess the techno- functional attributes of Lacticaseibacillus paracasei DMB11, an indigenous lactic acid bacteria (LAB) isolated from Murrah buffalo milk for use as a functional starter culture in fermentation industry. On assessing its probiotic potential in terms of acid and bile tolerance the culture was found to be tolerant to pH 2 and 0.6% bile salts. Cell surface hydrophobicity (CSH) value with xylene was found to be 92%, and autoaggregation values were 27% at 1 h and 85% at 6 h. The coaggregation potential of the isolate against Staphylococcus aureus and E. coli were found to be 35.12% and 22.32%, respectively. The observations of this culture as non-haemolytic and negative for gelatin liquefaction indicated absence of virulence factors. Formation of glossy black colonies on Congo red agar indicated its ability for EPS production. The culture utilized citrate on growing in Kempler and Mckay media indicating its flavour production potential. Antioxidant property of the culture in terms of DPPH scavenging activity was found to be 46.61%. Fermented milk prepared by inoculating 1% culture, had an acidity of 1.19% and exhibited 6% syneresis. The findings of this study offer valuable insights into the possibility of application of Lacticaseibacillus paracasei DMB11 as a functional starter culture in fermented milk industry. However further studies are needed prior to the field or commercial level exploration of this culture.