Research proposal

Lactic acid bacteria and development of microbial agents

Introduction

Lactic acid bacteria have vital role in food industry as they have highest nutritional value
regarding food and food safety (Adeyemo & Onilude, 2014). Lactic acid bacteria improve
digestion of milk sugar (lactose), in this way they improve nutritional value of food. LAB have
vital role in the fermentation industry of dairy, Fermented milk products including Yoghurt,
cheese, butter, sour milk and butter milk is formed during acid fermentation of milk where
lactose is converted to lactic acid to lower the pH of milk, this is accomplish through utilization
of lactic acid bacteria, and in arrangement with yeast they are frequently used for fermentation
of cereal products like dough (Muhialdin, Hassan, & Sadon, 2011).

The functional food such as ‘pupuru’ that is derived from the fermentation of food like
cassava contains probiotic strains capable of preventing infectious human diseases (Kaškonienė
et al., 2017) . They also control some factors including cancer, intestinal infection, diarrhea, level
of serum cholesterol and helping the body to sustain and fight infection. Live microorganism
related to food fermentations can supply useful functions in the gastro intestinal tract is reliable
with the rising view that middle health benefits of probiotic cultures can be assigned to a genus,
instead of a specific strains of a species (Hill et al., 2014).

LAB can be heritably engineered in order to grow more rapidly than contaminants and
also to reduce and raze growth and development of microorganisms involving pathogens by
producing antimicrobial agents (Admassie, 2018). LAB contains antifungal activities so in this
way shelf life of fermented food is prolonged (Schnürer & Magnusson, 2005). Raw materials
caring high amount of mono and disaccharides and in some conditions LAB are involved in
fermentation of starch (Marco et al., 2017) .

The applications may face various difficulties involving technological in less develop
countries as well as Consumer acceptability to new functional food may be affected by culture
and religion issues. This research technology still faces some of the Challenges and in order to
provide some of the prospects as.
Objective

This research will be aimed development of lactic acid bacteria in the lab, determining
the affective role of microbial agents and their activity. The basic purpose of this research will be
resent applications of lactic acid bacteria (LAB) in the improvement of food shelf life in
appropriate way and will play vital role in the nearest future. There is need for research more to
understand the development of these probiotic microbial properties which will give more
understanding regarding skills and acceptability in preservation of food nutrition and health
sectors. As a research of this study I would be able to understand all kind of genera of bacterial
species.

Methodology

I will adopt ordinary yak yoghurt which is fermented. I prepare a solution having sample
of 1ml fermented yak yoghurt which is watered down to 10-7 in a hygienic salty for a 10 fold
slope. The 10-5, 10-6, and 10-7 fermented yak yoghurt diluents is added on culture dish of 15 ml
MRS medium (having 5% caco3) then it is cultivated in a regular temperature incubator for 72h.
After colony formation those colonies having calcium dissolving ring will inoculated on skim
milk for 48h (30℃), then streak inoculated on MRS agar medium for 48h (30℃), above three
steps will repeat thrice until pure colonies will obtained. Examined and experienced by many
different ways such as microscope, gram staining catalase test, hydrogen sulfide test, exercise
test, gelatin liquefaction test, nitrate reduction test, indole test, litmus milk test, methyl red test,
V.P. test, 6.5% NaCl growth test, growth temperature test (10°C, 15°C, 45°C, 60°C for 30 min),
pH gradient test, and sweetie alcohol fermentation test will all calculated with high safety
measures.

Reference

Adeyemo, S., & Onilude, A. (2014). Reduction of oligosaccharide content of soybeans by the
action of Lactobacillus plantarum isolated from fermented cereals. African Journal of
Biotechnology, 13(37).
Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Salminen, S. (2014).
Expert consensus document: The International Scientific Association for Probiotics and
 Prebiotics consensus statement on the scope and appropriate use of the term probiotic.
Nature Reviews Gastroenterology and Hepatology, 11(8), 506.
Kaškonienė, V., Stankevičius, M., Bimbiraitė-Survilienė, K., Naujokaitytė, G., Šernienė, L.,
Mulkytė, K.,Maruška, A. (2017). Current state of purification, isolation and analysis of
bacteriocins produced by lactic acid bacteria. Applied microbiology and biotechnology,
101(4), 1323-1335.
Lima, K. G., Kruger, M. F., Behrens, J., Destro, M. T., Landgraf, M., & de Melo Franco, B. D.
G. (2009). Evaluation of culture media for enumeration of Lactobacillus acidophilus,
Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus
delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT-Food Science and
Technology, 42(2), 491-495.

Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., . . . Pihlanto, A.
(2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in
Biotechnology, 44, 94-102.
Muhialdin, B. J., Hassan, Z., & Sadon, S. K. (2011). Antifungal Activity of Lactobacillus
fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L.
paracasi D5 on Selected Foods. Journal of Food Science, 76(7), M493-M499. 22
Northover, J., & Zhou, T. (2002). Control of rhizopus rot of peaches with postharvest treatments
of tebuconazole, fludioxonil, and Pseudomonas syringae. Canadian Journal of Plant
Pathology, 24(2), 144-153.
Schnürer, J., & Magnusson, J. (2005). Antifungal lactic acid bacteria as biopreservatives. Trends
in Food Science & Technology, 16(1-3), 70-78.