Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India.

Fermented bamboo shoots such as Soibum, Soidon,
Eup, Hirring, Hecche and Ekung etc. are non-salted acidic
products obtained by natural fermentation predominantly with
lactic acid bacteria (LAB). In this study, we have characterized
11-representative LAB that includes, Lactobacillus sp. (n=2),
Lactobacillus plantarum (n=3), and one each of Lactobacillus
fermentum, Lactococcus sp., Lactobacillus brevis, Lactobacillus
curvatus, Leuconostoc sp. and Lactobacillus xylosus.
Subsequently, these cultures were studied for their technological
and functional properties. Different isolates exhibited variation
in their activities. L. brevis showed maximum phytic acid degradation
ability (19.33 U ml−1). L. xylosus had highest protease
activity (64.2 nmol/ml) and also exhibited lipolytic activity. In
addition, degree of cell hydrophobicity among these cultures
ranged between 12.5 and 93.48 % with L. plantarum (SM2)
showing highest degree of activity. Lactobacillus plantarum
was the most common species found in the product studied.
Results indicated that most of the LABs showed putative probiotic
as well as antagonistic properties against the selected
pathogenic bacteria. Characteristic aroma, flavour and texture
in the fermented bamboo shoot products could be attributed to
presence of these new LAB isolates.