Safety and Stability Assessment of Potential Probiotic Strains from Fermented Mango Brine Pickle

  • Kessavane Ragul
  • Sujatha Kandasamy
  • Palanisamy Bruntha Devi
  • Prathapkumar Halady ShettyEmail author


Fermented foods are known to be rich source of valuable nutrients and probiotics. Previously, our study reported the isolation and characterization of eight potential probiotic strains from traditional mango brine pickle, which has been conventionally consumed for ages in raw form in Southern India. The present study reports on the safety assessment of these strains for the selection of prospective probiotic candidates. Hydrogen peroxide production, histidine decarboxylase activity (production of histamine), DNase activity, and presence of the virulence factor genes (assessed by PCR) were carried out to evaluate its safety. Bacillus licheniformis KT921419 and B. methylotrophicus KT921422 was found to show no adverse safety characteristics. These two strains were further assessed for their ability to survive in the native substrate (mango brine pickle) as single and mixed inoculums. Above strains maintained significant viability in mango brine pickle for a period of 6 months during storage at the room temperature. Results clearly proved the safety and stability of two of the potential probiotic strains, which can be further utilized in food applications under harsh conditions of high salt, low pH, and room temperature making these strains unique.


Mango pickle Safety Bacillus sp. Multiplex PCR Virulent gene Probiotics 



The authors acknowledge Pondicherry University for all the facilities. PBD acknowledged University Grants Commission (UGC), New Delhi, for providing financial assistance in the form of Post-Doctoral Fellowship.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

Research Involving Human Participants and/or Animals

This article does not contain any studies relating to human participants or animals.

Informed Consent



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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyPondicherry UniversityPuducherryIndia

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