The aim of present study was to assess therapeutic potential of traditional turmeric pickle by characterizing the potential health boosting probiotics present in it and recommend it as an attractive food supplement. Probiotics TP1, TP2 and TP3 isolated from turmeric pickle had shown good antagonistic activity against all test pathogens i.e., Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus with 100% inhibition. Most potential strain amongst them was identified as Enterococcus durans TP2 strain by 16S rRNA gene technique. Further safety assessment was confirmed by evaluating haemolytic activity, DNase and gelatinase activities and all the three probiotic isolates TP1, TP2 and TP3 had shown -ve results, thereby proving their completely safe status. The strain exhibited high tolerance to acid with minimum cell survival of 39.24% after 180 min at pH 2.0, high bile salt tolerance expressed cell survival of 93.69% after 8 h at 2.0% bile salt concentration, exhibited satisfactory auto aggregation potential after 5 h i.e., higher than 40% and reveal the strong hydrophobicity. The strain TP2 also exhibited good antioxidant activity, depletion of sodium nitrite and cholesterol reduction and was found to be susceptible to most of the antibiotics used. These observations designate that Enterococcus durans TP2 [MH916769] as a good probiotic candidate for enhancing the further therapeutic potential of well known immunity booster – Turmeric in the fermented pickle, thus recommending it as highly beneficial product for health.

中文翻译：

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鉴于COVID-19大流行，将传统印度（姜黄）腌菜作为益生菌腌菜进行治疗的研究

本研究的目的是通过表征其中存在的潜在健康促进益生菌，评估传统姜黄酱的治疗潜力，并将其推荐为有吸引力的食品补充剂。从姜黄泡菜中分离出的益生菌TP1，TP2和TP3对所有测试病原体（单核细胞增生李斯特菌，蜡状芽孢杆菌和金黄色葡萄球菌）均具有良好的拮抗活性，并具有100％的抑制作用。其中最潜在的菌株被鉴定为杜伦肠球菌TP2菌株采用16S rRNA基因技术。通过评估溶血活性，DNase和明胶酶活性，进一步的安全性评估得到了证实，并且三种益生菌分离株TP1，TP2和TP3均显示了-ve结果，从而证明了它们的完全安全状态。该菌株表现出对酸的高耐受性，在pH 2.0下180分钟后，其最小细胞存活率为39.24％，高胆汁盐耐受性表示在2.0％胆盐浓度下8小时后，细胞存活率为93.69％，在5小时后表现出令人满意的自聚集潜力高于40％，并显示出强疏水性。TP2菌株还表现出良好的抗氧化活性，亚硝酸钠的消耗和胆固醇的降低，并且被发现对大多数使用的抗生素敏感。这些观察结果表明杜氏肠球菌TP2 [MH916769]是良好的益生菌候选物，可增强发酵腌菜中众所周知的免疫增强剂-姜黄的进一步治疗潜力，因此推荐其为对健康有益的产品。