Phenotypic Characterization and Molecular Identification of Potentially Probiotic Lactobacillus sp. Isolated from Fermented Rice

Fermented rice is known as a healthy food due to the presence of lactic acid bacteria as fermentative microorganisms. The study was carried out to discover and characterize the lactic acid bacteria (LAB) from white and red fermented rice (BG varieties). Fermentation was carried out naturally by soaking red, white, raw and cooked rice in water using an earthen pot. Species were confirmed based on 16S r DNA gene sequencing and studied for phenotypic characteristics including morphological, physiological (growth temperature, salt tolerance, milk coagulation) and biochemical characteristics (carbohydrate fermentation pattern) using API 50CH kits. Distinct clusters like cocci (48), diplo cocci (30) and rods (30) shaped bacteria were observed from fermented rice. Five species of lactic acid bacteria including Latilactobacillus curvatus GR Lb1,2 10 and 11 (predominant Bacillus species), Latilactobacillus graminis Lb8, Limosilactobacillus fermentum GRLb17, Weissella confuse GRLb4 and Pediococcus pentosaceus GRLc1 were identified. The base pair length of amplified DNA for the isolates was 1500 Bp. The beneficial physiological and biochemical properties of isolated Lactobacillus species from fermented rice revealed their potential applications in the food industry.