Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Curd

Abstract

The aim of this study is to characterize probiotic properties of isolated lactic acid bacteria isolated from curd sample. Curd sample was cultured on MRS Agar media with appropriate dilution for the isolation of potential probiotics strains and pure cultures were obtained by continuous subculturing. Identification of lactic acid bacterial (LAB) was done by Gram’s staining and catalase test and further confirmation was based on morphological identification and different biochemical tests. Three lactic acid bacterial isolates viz. Lactobacillus fermentum, L. casei, L.acidophiluswere identified after different biochemical analysis which also showed reliable probiotic properties. These isolates were also subjected to further tests to find out the probiotic properties including tolerance to different concentrations of phenol,tolerance to bile salt, tolerance to different concentrations of NaCl and antimicrobial activity. Probiotics are supposed to have beneficial effects for the host.The results proved that LAB isolated from curd exhibited promising probiotic properties and seems to be favourable for use in functional fermented foods as bio preservatives.