Evaluation of antimicrobial and antioxidant properties of postbiotics derived from lactic acid bacteria isolated from fermented chenopodium album (arikanchan) | |
| Author | Pradhan, Arsha |
| Call Number | AIT Thesis no.FI-23-02 |
| Subject(s) | Antioxidants Fermented Foods Lactic acid bacteria |
| Note | A Thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Innovation, Nutrition and Health |
| Publisher | Asian Institute of Technology |
| Abstract | For a considerable time, fermented foods have been acknowledged for their cultural importance and the possible advantages they offer for health. The beneficial properties of postbiotics originating from Lactic Acid Bacteria (LAB) isolated from fermented Chenopodium album leaves (Arikanchan) were thoroughly investigated in this comprehensive study. This study seeks to find the broad potential of these postbiotics as functional agents with antibacterial and antioxidant activities through a series of careful investigations. LAB isolates were characterized using morphological observations, biochemical tests, carbohydrate fermentation assays, and antibiotic susceptibility testing. Their adaptability to halophilic environments and adaptability to acidic environments were also investigated. The findings of the results unveiled the significant occurrence of gram-positive LAB strains exhibiting standard Lactic Acid Bacteria characteristics. These isolates thrived well at mesophilic temperatures, indicating their versatility and utility in a variety of environments, and have good tolerance to bile salts, acidic, and halophilic conditions. The postbiotics derived from the isolates exhibited excellent antioxidant capacity, as demonstrated by DPPH radical scavenging assays. Furthermore, its antibacterial activity against K. pneumoniae indicated its potential as a natural antimicrobial agent. The impact of this study extends beyond the research setting, with potential applications in functional foods and health-enhancing formulations. The antibacterial and antioxidant properties of fermented Chenopodium album postbiotics highlight their potential significance in food preservation and health promotion. The findings indicate that the Arikanchan could be a potent source of functional food exhibiting various advantages, positioning it at the forefront of novel ways to treat contemporary health concerns and increase overall health. Furthermore, postbiotics have health-promoting characteristics similar to probiotics while minimizing the risks related with live bacterial intake. Its improved stability, longer shelf life, and increased functional properties highlight its promise as a more diverse and practical option for boosting overall wellness. |
| Year | 2023 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Innovation, Nutrition and Health (FI) |
| Chairperson(s) | Anal, Anil Kumar |
| Examination Committee(s) | Loc, Thai Nguyen;Ha, Thanh Dong |
| Scholarship Donor(s) | AIT Scholarships |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2023 |