Probiotic potential of lactic acid bacteria isolated from different sources of food and milk products

Probiotics are the live bacteria and yeast that are good for health, especially for our digestive system. Probiotics must struggle with thousands of species already in the gut. In the present study, total six isolates were isolated from different food (dosa batter, chocolate and pickle) and milk products (curd, cheese and kaladi). These isolates were studied for their antimicrobial property and Probiotic potential. The results revealed that out of six isolates, five isolates viz., L1, L2, L3, L4 and L5 had good antimicrobial potential against human pathogens (Escherichia coli, Pseudomonas aerugonisa and Salmonella typhi) and among them L1 with 41.00 mm, 39.00 mm and 45.00 mm, respectively showed significant potential followed by that of L2 with 38.00 mm, 26.00 mm and 28.00 mm, respectively. Further all these isolates were evaluated for their probiotic potential viz., pH tolerance, bile salt tolerance, temperature sensitivity, lactose utilization and NaCl tolerance and the results showed that all the isolates isolated from curd (L1), Cheese (L2), Kaladi (L3), and Dosa batter (L4) had good probiotic potential than the isolates from chocolate and pickle. Morphological and biochemical studies revealed that all the isolates had characters similar to genus Lactobacilli. This study concluded that the isolates L1 and L2 had best antimicrobial and probiotic potential and these isolates can be further studied for their identification at species level and bioactive antimicrobial compounds.