Isolation of Protein from Lactobacillus and Detection of its Probiotic Activity

The lactic acid bacteria (LAB) is a Grampositive, acid tolerant (able to grow at pH 4.4), low GC content, generally non-sporulating and nonrespiring cocci or rod. Lactobacillus, also called Doderlein's bacillus, is a genus of Genus of Grampositive facultative anaerobic or microaerophilic rod shaped bacteria. They are catalase lacking organisms occur in naturally fermented food and drink. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. In humans they are present in the vagina and the gastrointestinal tract, where they make up a small portion of the gut flora. They are usually benign, except in the mouth where they have been associated with cavities and tooth decay (dental caries). Many species are prominent in decaying plant material. The production of lactic acid makes its environment acidic, which inhibits the growth of some harmful bacteria. Several members of the genus have had their genome sequence. Isolated Lactobacillus species was identified by biochemical tests and comparing their sugar fermentation pattern. The isolated bacteria was Lactobacillus bulgaricus. Antibacterial activities were done by well diffusion and blank disk method. The isolated bacteria had strong activity against indicator strains. The maximum production of bacteriocin was obtained at 25–30°C at pH 6.5. Because, Lactobacilli that used produced antimicrobial activity with heat stability bacteriocin, so, these bacteria may be considered to be a healthy probiotic diet.