Isolation of Cholesterol-Reducing Potential Probiotic Bacterial Strains from Home-Made Fermented Foods

Abstract

Fermented foods are widely acknowledged as a potential primary source of probiotics. The primary objective of the present study was to investigate the cholesterol assimilation and probiotic characteristics of bacteria isolated from Dosa batter and Chana Dal. The essential characteristics of non-haemolytic fermenting bacteria, which are relevant to probiotics, were evaluated through in vitro testing. These features encompass acid tolerance (at a concentration of 4%), tolerance to saline conditions (at a concentration of 2.5%), and bile salt tolerance (up to a concentration of 2.5%). The results of these tests yielded six bacterial isolates with promising probiotic potential, namely CDS4, CDS5, CDS12, DBS6, DBS10, and DBS12. Among these isolates, strains CDS5 and DBS12 exhibited notable cholesterol action. The 16S rDNA gene sequencing analysis of CDS5 and DBS12 revealed that they corresponded to B. subtilis strain TBC025 and JC43, respectively. This study presents evidence supporting the selection of a certain probiotic strain as an effective option, particularly in the context of reducing cholesterol levels in diet.