Abstract

ISOLATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA AS PROBIOTIC FROM DAIRY AND FERMENTED FOOD SAMPLES

Miss. Sayali Pathare* and Prof. (Dr.) Savanta V. Raut

ABSTRACT

Probiotics are live microorganisms that when administered in adequate amounts, confer health benefits on the host. LAB group can be isolated and characterized from dairy sources. This study aimed to isolate probiotics from dairy products and evaluate their potential probiotic properties, i.e. tolerance to acid, bile and gastric juice; auto-aggregation and co-aggregation ability. For this purpose, 21 different probiotics were isolated on the basis of their Gram nature and catalase activity from dairy products like Curd, Lassi, Idli batter, Jalebi batter ten samples of which from Mumbai were collected and screened. Acid, Bile and Pancreatin tolerance of 21 isolates were evaluated and 11 isolates showed significant tolerance to it which can be use as potential probiotic. Out of 21 isolates 11 isolates shown significant acid, bile and pancreatin tolerance ability and 14 showed time-dependent increase in auto-aggregation from 50% to 100% after 5 hours ofincubation. Mixed consortia of isolates showed co-aggregative rate of 66.67%. These findings highlight potential of these isolates to form protective clusters, aiding in their survival and colonization within the gastrointestinal tract, besides competitive exclusion of pathogens. These findings indicate that isolates can withstand harsh GI conditions, highlighting their suitability as probiotics. Overall, the result indicates that isolates from dairy and fermented samples used in this study exhibit potential probiotic traits. Further study can be done for their safety, efficacy and use in probiotic supplement.

Keywords: Probiotics, Acid tolerance, Auto-aggregation, Co-aggregation.