Author: R. Yumkhaibam and K. Lhouvum

DOI: http://doi.org/10.31788/RJC.2023.1628372

Fermented meat and meat-derived products are rich in significant microorganisms, along with their by-products, which provide quality, safety, and desired prophylaxis functions with them. This itself lends to a naturally good nutritional heritage and is considered an emerging biomarker product. Exploring their positive attributes may contribute prophylactic properties towards health care and profit to the food and feed industries. Our main objectives are to identify native potential bacteria in the regional indigenous meat-derived fermented food, Sathu. Besides, the study of their positive attributing properties of antibiotic sensitivity, anti-microbial, and cytotoxicity effects on the food using biological molecular methods is also necessary. Our findings from the 16S-rDNA sequencing method identified Lactobacillus brevis (KJR2) as the predominant microbial community followed by Bacillus australimaris (KJRc8). Phenotypic characterization revealed both the isolates possess the ability to exist in the harsh environment of gastric conditions. The two isolates were also susceptible to antibiotics, with more sensitivity towards ampicillin, penicillin, streptomycin, and neomycin. Confer of resistance to Penicillin was found to strain, KJR2. The two strains also revealed antagonistic effects against B.subtilis, E.faecalis, and E. coli. Moreover, the food showed cytotoxicity against cancer cell lines, when studied as a part of human efficacy.

Keywords: Anti-microbial, Antibiotic sensitivity, Cytotoxicity, Fermented food, Probiotic.