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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(2): 1355-1362
DOI: https://doi.org/10.20546/ijcmas.2020.902.158


Isolation and Characterization of Lactic acid bacteria from homemade fermented foods for probiotic applications
Sivasankari Devi1*, B. Jeberli Prabina2, M. Gomathy2 and K. Kumutha3
1Assistant professor (Agri. Microbiology), Tamil Nadu Rice Research Institute Aduthurai, India 2AC & RI, Killikulam, India,  3AC & RI, Madurai, India
*Corresponding author
Abstract:

The study was conducted with the aim of isolating efficient probiotic lactic acid bacteria from traditional fermented foods viz., curd, pickle and Idly batter. A total of five lactic acid bacteria were isolated from the above mentioned naturally fermented homemade foods. Morphological and cultural characterization of the isolates revealed that they were gram positive both cocci and bacilli type having shiny straw yellow colonies and were further characterized. All the five isolates were able to utilize lactose and dextrose as a sole carbon sources. Among the LAB isolates C-1 was exhibiting the high level of inhibition zone (10 mm) against tested pathogenic Escherichia coli culture. The LAB isolates were tested for tolerance to pH and bile salt. The LAB isolate P-2 were showing growth at all the tested pH ranges (pH 2.0, 3.0 and 4.0). None of the tested LAB isolates showing tolerance to both 3 and 5 % bile salt concentration.


Keywords: Probiotics, Lactic acid bacteria, fermentation, bile salt. pH tolerance
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How to cite this article:

Sivasankari Devi. T, B. Jeberli Prabina, M. Gomathy and Kumutha. K. 2020. Isolation and Characterization of Lactic acid bacteria from homemade fermented foods for probiotic applications. Int.J.Curr.Microbiol.App.Sci. 9(2): 1355-1362. doi: https://doi.org/10.20546/ijcmas.2020.902.158