National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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