Molecular Identification of Lactic Acid Bacteria in Indigenous Fermented Pig Fat: A Case from Assam, India

The study aimed to identify probiotic bacteria in traditionally fermented pig fat (Sathu) obtained in Karbi Anglong, Assam. The objective of the study is to assess the presence of indigenous Lactic acid bacteria and in vitro characterization for probiotic characteristics by using standard techniques, with the aim to explore the importance of the food to the population. From the food sample, two types of bacteria (KJc8 C8 and KJR2 C9) were isolated. The isolates were discovered to be cocci and rod-shaped morphologically. The isolated strains were resistant to inhibitory compounds such as NaCl (1-10%) and bile salt (0.1-1%) and grew better in acidic conditions, which were important characteristics for bacteria to be probiotic. The isolates also demonstrated successfully in metabolising various sources of carbohydrates. Bacillus and Lactobacillus species, which are probiotic bacteria, were identified through molecular analysis utilising 16S rDNA gene sequencing. The experimental findings also showed that only Lactobacillus and Bacillus species predominated the food sample, with no additional spoilage bacteria found. This provides significant evidence that the food item may be a probiotic. Beyond its nutritional effects, further research on the food product will mark a significant step in the economic development of humanity.