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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 680-689
DOI: https://doi.org/10.20546/ijcmas.2019.803.084


Isolation and Characterization of Potential Probiotic Strains Isolated from Traditional Indian Fermented Foods
Neha Khagwal1, D.C. Sharma2 and P.K. Sharma3*
1Department of Microbiology, Ch. Charan Singh University, Meerut-250004 (India)
2Department of Microbiology, Dr. Shakuntala Mishra National Rehabilitation University, Lucknow-226017 (India)
3Department of Genetics and Plant Breeding, Ch. Charan Singh University, Meerut-250004 (India)
*Corresponding author
Abstract:

The present study explored the traditional Indian fermented food samples for potential probiotic strains with superior probiotic properties to that of commercially available strain. A total of 102 food samples were collected aseptically and 200 isolates were purified using MRS media. 132 were identified as Gram-positive bacteria and 43 were identified as yeast cultures. On the basis of morphological and biochemical properties, 120 isolates were provisionally identified as Lactobacillus spp. These isolates were evaluated for desired probiotic properties such as acid, bile and pancreatin tolerance, and only seven isolates were found to pass these tests. These seven isolates were further evaluated for other properties, including carbohydrate fermentation, autoaggregation, haemolysis and antibiotic resistance profile, on the basis of which, the strains 4A and 21C were found to have excellent probiotic potential and were also found superior when compared with the commercially available probiotic strain (control) Lactobacillus casei Shirota (LcS).


Keywords: Lactobacillus, Probiotics, Fermented foods, Lactic acid bacteria, Acid tolerance
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How to cite this article:

Neha Khagwal, D.C. Sharma and Sharma, P.K. 2019. Isolation and Characterization of Potential Probiotic Strains Isolated from Traditional Indian Fermented Foods.Int.J.Curr.Microbiol.App.Sci. 8(3): 680-689. doi: https://doi.org/10.20546/ijcmas.2019.803.084