International Journal of Current Microbiology and Applied Sciences

ISSN: 2319-7706 Volume 2 Number 8 (2013) pp. 234-244

Screening and characterization of potential probiotic lactic acid bacteria isolated from vegetable waste and fish intestine

Pradipta Ranjan Rauta1 , Madhusmita Dhupal2 , Bismita Nayak1 *

1Department of Life Science, National Institute of Technology, Rourkela, Odisha-769008, India 2Department of Botany, Gangadhar Meher Autonomous College Sambalpur, Odisha - 768004, India *Corresponding author e-mail: bismita.nayak@gmail.com, nayakb@nitrkl.ac.in

A B S T R A C T

Generally the microorganisms isolated from kitchen waste are poorly correlated with potential probiotics. For the first time we have correlated probiotic bacterial strains with their high bacteriocin producing properties to the environmental niches they have been isolated. In order to identify the predominating Lactic acid bacteria (LAB) organisms from kitchen waste and fish intestine, a total number of 16 strains of LAB were isolated in Lactobacillus selective media (MRS broth). Among all the isolated strains, six strains were selected on the basis of LAB specific morphological and biochemical properties. The phenotypic characteristics (morphological and biochemical) of these strains were determined by molecular characterization method using species-specific PCR techniques, 16 S rDNA sequencing. The five strains (KTIT, KT2W, KT1B, KA2, FS) have been identified as Lactobacillus casei and sixth strain KT1 has been identified as Lactobacillus delbrueckii. Out of these six strains KT1 (Lactobacillus delbrueckii) has proved its probiotic credibility more than other strains by producing antimicrobial bacteriocin-like compound, and inhibitory property against all tested potential pathogenic strains (Protius vulgaris, Bacillus subtilis, Pseudomonas aeruginosa, E. coli, Kleibsella pneumoniae). The study is extremely promising, that underscores the important role of Lactobacillus strains, having probiotic effects, which can be used to improve quality and safety of preserved food and beverages.

Keywords

Probiotics; Lactic acid bacteria; Fish intestine; vegetable waste; Bacteriocin; Molecular analysis.