DETERMINATION OF MORPHOLOGICAL, PHYSIOLOGICAL, BIOCHEMICAL AND FERMENTATIVE PROFILES OF LACTIC ACID BACTERIAL ISOLATES FROM HORSE GRAM (Macrotyloma uniflorum)

BH. SARVANI¹*, V.C. SUVARNA², K. HARISH KUMAR³, B. DESHPANDE⁴, H.C. GIRISHA^5
1Department of Agricultural Microbiology, University of Agricultural Sciences, GKVK, Bangalore, 560 065, India
²Department of Agricultural Microbiology, University of Agricultural Sciences, GKVK, Bangalore, 560 065, India
³Department of Agricultural Microbiology, University of Agricultural Sciences, GKVK, Bangalore, 560 065, India
⁴Farmers Training Institute, University of Agricultural Sciences, GKVK, Bangalore, 560 065, India
⁵Department of Agricultural Microbiology, College of Agriculture, Hassan, University of Agricultural Sciences, GKVK, Bangalore, 560 065, India
* Corresponding Author : sarvanibharathula@gmail.com

Received : 01-10-2020     Accepted : 23-10-2020     Published : 30-10-2020
Volume : 12     Issue : 10       Pages : 1913 - 1916
Int J Microbiol Res 12.10 (2020):1913-1916

Keywords : Horse gram, Lactic acid bacteria, Catalase reaction, Biochemical characterization, Sugar fermentation
Academic Editor : Raveendra Reddy Mallela
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to Department of Microbiology, University of Agricultural Sciences, GKVK, Bangalore, 560 065, India
Author Contribution : All authors equally contributed

The present study aimed at isolation and identification of lactic acid bacterial isolates from horse gram. A total of 13 isolates were considered as presumptive lactic acid bacteria after screening for Gram positive, catalase negative, nonmotile and asporogenous. They were further screened for physiological and biochemical characteristics. Results revealed that, majority of the isolates (76.92 %) were cocci shaped, with varied arrangements like independent, pairs / short chains, while only 23.07% of isolates were rod shaped. Based on their physiology, all isolates were confirmed as mesophilic in nature with optimum growth at 4.0 -6.5 pH and 2- 4% NaCl concentration. Biochemical characterization disclosed that three of isolates showed dextran producers, 84.6 % of them performed mixed acid fermentation and three isolates showed acetoin production, 23.07 % hydrolyzed starch, 30.76 % hydrolyzed gelatin and none of them could hydrolyze lipid. Finally, isolates were studied for sugar fermentation profiles and results confirmed that majority of them could metabolize diversified sugars such as galactose, rhamnose, glucose, lactose, sucrose, mannose and trehalose. Only 46.15 % isolates fermented sorbitol and none of them utilized xylose

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