Abstract:
Consumers' demand for non-dairy probiotic-containing foods is increasing due to their health
benefits beyond nutrition. Milk-based products contain lactic acid bacteria as probiotic bacteria;
however, non-dairy food sources also contain probiotic bacteria that may perform better than
those identified from dairy foods. This study aimed to identify and characterize probiotic bacteria
from non-dairy sources and encapsulate them to develop a starter culture. Different bacteria
were isolated from Carrot, Beet, Gotukola and Lettuce using MRSA media. Morphological and
biochemical characterisation were performed to screen potential probiotic strains. The screened
probiotic isolates were examined for antimicrobial activity, acidity and bile tolerance. The best
isolate was then selected for encapsulation. The extrusion technique was used to encapsulate the
identified strain using sodium alginate. Finally, encapsulation efficiency was determined.
Morphological and biochemical characteristics revealed that six out of ten isolates showed Gram
positive, oxidase and catalase-negative properties. Isolate 101, 107 and 110 showed significantly
higher survival percentages at pH 3 compared to the other strains. Isolate 101 showed a
significantly (p<0.05) higher average diameter of inhibition zone, 11.5 mm and 10.73 mm against
Salmonella typhimurium and Staphylococcus aureus, respectively. Isolated 101 did not show any
significant (p>0.05) loss of viability at 0.3% and 0.7% bile salt compared to the control. However,
strain 110 showed significant viability loss at 0.7% bile salt. The selected encapsulated 101
showed a 92% recovery efficiency. Molecular identification is needed to confirm the identity of
the probiotic bacteria. This study demonstrates that LAB isolated from vegetables exhibited
functional properties that can be used as potential encapsulated probiotics.
