In-vitro Functional Properties of Lactobacillus plantarum Isolated from Fermented Ragi Malt

The present study aimed to investigate the microbial populations of popular Indian traditional fermented food and determine the antifungal, probiotic and antioxidant properties. After a preliminary subtractive screening of the strains based on the antagonistic properties against the food spoilage fungus such as Aspergillus, Penicillium, and Fusarium, a strain named T5 was selected for characterization. Micro morphology, biochemical and physiological studies revealed that the strain was closely resembled to Lactobacillus and 16S rRNA gene amplification and sequence study confirmed that the strain belonged Lactobacillus plantarum. The strain T5 was able to withstand the gastrointestinal tract conditions, able to tolerate low buffering conditions and grow in the presence of bile salts. The antibiotic sensitive to common antibiotics were its advantage. In addition, the strain T5 showed comparatively better growth in the presence of H₂O₂, and the rates of hydroxyl radical, and DPPH scavenging activities were 54% and 77%, respectively. In conclusion, antifungal, probiotic and antioxidant properties of Lactobacillus plantarum T5 confirmed its benefit and application to the food industry.