Isolation, identification and characterization of lactic acid bacteria from Polygonum minus

Romanian Biotechnological Letters (Impact Factor: 0.4). 01/2012; 17.


Lactic acid bacteria (LAB) are microorganisms that have potential beneficial effects to be employed as host for industrial and medical application. LAB plays an important role in food fermentation, inclusive of the flavor, texture, vitamin production as well as preservation of fermented products. Over the last few decades, with the advancement of cell engineering, substantial efforts have been carried out for the improvement of wild bacterial isolates for specific biotechnological purpose. With the aim of screening for probiotic strains that have health profit and commercial potential, we have made an attempt to isolate LAB from the Malaysian herb Polygonum minus. The identification of LAB was carried out using physiological and biochemical tests such as growth temperature, pH condition, salt concentration; phenotype identification on the basis of carbohydrate fermentation pattern; and genotype-based method of 16s rDNA.

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Available from: Ali Baradaran