Lactobacillus jinshani is a novel bacterium isolated from the solid-state culture of aromatic vinegar. It belongs to the family Lactobacillacaea.

The family Lactobacillacaea:

This family of bacteria belongs to the class of Lactic Acid bacteria. They consist of both homofermentative and heterofermentative bacteria and, in most cases, these bacteria act as probiotics. They are the only family of LAB that are non-pathogenic and, in most cases, provide a number of health benefits including maintenance and balance of gut pH and improved digestion. Members of this family are present ubiquitously in the human body.

Lactobacilli and its benefits:

It is commonly used to treat stomach aches in both adults and infants.
Intake of lactobacilli in the form of tablets can reduce the effects of eczema in children.
Lactobacilli when taken along with antibiotics can reduce the chances of antibiotic-induced diarrhoea.
Intake of Lactobacilli can help curb the symptoms of ulcerative colitis.
It can also reduce inflammation in the body.
It helps to improve immunity and provides protection against common allergens.

Some of the side effects of Lactobacilli intake:

The side effects are only limited to bloating and intestinal gas hence it can be used safely and without worry as any side effects that are observed are usually very mild.

Structural characteristics of Lactobacillus jinshani:

The structural characteristics of this bacterial strain are those that are observed in most species belonging to the Lactobacillaceae family and they are as follows:

They are Gram-positive bacteria.
They do not form spores.
They are rod-shaped bacteria.
These species of bacteria are facultative anaerobes meaning they can grow even in the absence of oxygen.

Culturing of the strain:

This particular strain of bacteria was first serially diluted and then cultured in a modified MRS liquid broth. The culture was incubated for 7 days at room temperature and then isolated and re-cultured multiple times till a pure strain was formed. The purified bacterial culture was inoculated and then stored at extremely low temperatures.

Morphological and Biochemical features of the isolated strain:

The culture was white in colour and opaque.
The culture was irregular in shape and convex with entire edges.
Exhibition of aerogenic properties when cultured in a liquid medium.
Production of the enzyme dextran by the bacterial species leads to increased viscosity when used for vinegar production.

Conclusion:

The novel bacterial strain isolated from Zhenjiang aromatic vinegar could be potentially beneficial due to its ability to produce a higher amount of lactic acid as compared to other Lactic Acid Bacteria. It also possesses the ability to digest and utilise sole carbon sources which distinguish it from other species belonging to the Lactobacillaceae family. It can also be isolated from cereals used for the purpose of acetic acid fermentation. In order to encourage its widespread use in the production of lactic acid rich vinegar, more knowledge regarding its safe intake must be uncovered.

By :- Deepika Thilakan