In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India

Probiotics are routinely employed in the manufacture of fermented food products by enhancing the quality, safety and sensory of food items. Hence, the current study was investigated to describe the probiotic and antioxidant potentialities of Lactobacillus brevis strain LAP2, isolated from Hentak (a fermented fish item of Manipur, India). The antibacterial substances production from strain LAP2 against human pathogens was observed in the range of 192.4 +/- 7.78 to 300.3 +/- 6.14 AU/ml. The cell free neutralized supernatant (CFNS) illustrated susceptibility to pepsin as well as varied temperature treatment. Similarly, CFNS was effective at pH 3-7 but lost its antibacterial potential at higher pH. The isolate was found susceptible to the antibiotics and survived at pH 3.0. In like manner, the isolate showed resistivity to gastric juices (pH 3 and 4) and bile salt (0.3% w/v Sodium thioglycollate) upto 3 h and 48 h respectively. Strain LAP2 showed not only a good percentage (35-56%) of auto-aggregation and hydrophobicity (35%) but also a significant proteolytic activity. Additionally, strain LAP2 exhibited significant DPPH scavenging and hydrogen peroxide resistant property. The intrinsic characteristics of this context provide a unique knowledge on Hentak and contribute to our significant understanding of L. brevis strain LAP2 in pharmaceutics and food industries. (C) 2017 Elsevier Ltd. All rights reserved.