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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 2755-2761
DOI: https://doi.org/10.20546/ijcmas.2017.609.340


Isolation and Characterization of Probiotic Lactobacillus spp. from Fermented Food Sources
Shilpa Sabnis and Neha Pawar*
Department of Microbiology, the Institute of Science, Mumbai-400 032, India
*Corresponding author
Abstract:

Probiotic bacteria can be used as a therapeutic strategy to ameliorate human diseases. This has led to the increase in the use of probiotics as functional foods. Lactic acid bacteria are one of the major strains to be used as probiotics. Therefore, the present study was aimed at isolating, identifying and characterizing lactobacilli from fermented food sources viz. curd and idli batter in terms of their suitability as probiotics as well as antibiotic sensitivity. Both the isolated lactobacilli viz. LAB C (from curd) and LAB IB (from idli batter) were found to show tolerance to bile salts (upto 1.5 %) and could tolerate acidic conditions (low pH values of pH 3) for upto 3h. On performing antibiotic susceptibility test using Disc Diffusion Method, both LAB C and LAB IB showed low level resistance resistance to all antibiotics used in the study viz. Nalidixic acid, Nitrofurantoin, Cephalothin, Ampicilin, Co-trimaxazole except Norfloxacin. On the other hand they themselves were found to demonstrate a broad spectrum activity towards the pathogens viz. Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae, Proteus, Candida albicans, Salmonella paratyphi B used in the study thus suggesting the possibility of their use as live biotherapeutic probiotic agents.


Keywords: Probiotic bacteria, Lactobacilli, Bile tolerance, Acid tolerance, Antibiotic sensitivity, Antibacterial.
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How to cite this article:

Shilpa Sabnis and Neha Pawar. 2017. Isolation and Characterization of Probiotic Lactobacillus spp. from Fermented Food SourcesInt.J.Curr.Microbiol.App.Sci. 6(9): 2755-2761. doi: https://doi.org/10.20546/ijcmas.2017.609.340