This study investigated the diversity and functional properties of Lactic Acid Bacteria (LAB) isolated from rice-based fermented foods collected across four districts of West Bengal. Twenty samples were analyzed, resulting in the isolation of 45 LAB strains. The isolation process involved serial dilution, plating on MRS agar, and incubation under anaerobic conditions at 37°C. Colonies were selected based on morphology, Gram staining, and catalase tests. Biochemical characterization, including sugar fermentation, was performed for identification. Functional properties, specifically acid production, amylase, and protease activities, were quantified.The study revealed significant microbial diversity across the districts. Paschim Medinipur yielded Lactobacillus plantarum, Leuconostoc mesenteroides, and Pediococcus acidilactici. Purba Medinipur isolates included Lactobacillus casei, Lactobacillus fermentum, and Streptococcus thermophilus. Bankura showed dominance of Lactococcus lactis, along with Lactobacillus brevis and Leuconostoc citreum. Jhargram strains were identified as Lactobacillus delbrueckii, Pediococcus pentosaceus, and Weissella cibaria.Lactic acid production varied among the strains and over time (24, 48, and 72 hours). Lactobacillus delbrueckii from Jhargram consistently exhibited the highest lactic acid production. Amylase and protease activities also varied, with Lactobacillus delbrueckii demonstrating the highest amylase and protease activities. These enzymatic activities contribute to the breakdown of carbohydrates and proteins, influencing the properties of fermented foods.The findings highlighted the diverse functional attributes of LAB in these traditional foods, underscoring their importance in fermentation efficiency, flavor development, and food preservation. This study provided a baseline for further research into the specific mechanisms and optimization of these beneficial microbial activities.
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