ArticleScientific reports2026
Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Berma is a traditional fermented food from Tripura, India, valued for its unique odor and potential health benefits. However, its beneficial microbes remain underexplored. This investigation focussed on the isolation and evaluation of Berma-derived strains for combined probiotic functionality and aroma-producing potential, with emphasis on their suitability as starter cultures in food fermentation. Microbial isolates from Berma were assessed for key probiotic traits, including tolerance to bile (2%), salt (8% NaCl), phenol (0.4%) and acid (pH 2.0), with phenol tolerance indicating intestinal resilience. Auto-aggregation and adhesion assays evaluated their colonization potential. Safety was confirmed through haemolysis, DNase activity, and antibiotic susceptibility tests. Functional performance was validated by fermenting milk and rice substrates, followed by GC-MS analysis of flavor compounds. The isolates were identified using 16 S rRNA gene sequencing. Among 40 isolates, BER/NA/3 (Bacillus paralicheniformis; GenBank PQ471483.1) exhibited superior tolerance to gastrointestinal stress conditions, strong auto-aggregation (27.43%) and epithelial adhesion (72.81%), while being non-hemolytic, DNase-negative, and antibiotic-sensitive. GC-MS analysis detected beneficial flavor compounds and sensory evaluation confirmed enhanced flavor and acceptability. Strain BER/NA/3 demonstrated robust probiotic potential and flavor-enhancing ability, highlighting it as a safe, multifunctional starter culture for traditional and functional fermented food systems.
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