1Shree Ramkrishna Institute of Computer Education and Applied Sciences, Surat-395 001, Gujarat, India
2CUSILS, CU Shah University, Surendranagar-363 030, Gujarat, India
Department of Biotechnology, School of Engineering and Technology, SADTM Campus, Jaipur National University, Jagatpura, Jaipur-302 017, Rajasthan, India
*Corresponding Author: Manish Soni, Department of Biotechnology, School of Engineering and Technology, SADTM Campus, Jaipur National University, Jagatpura, Jaipur-302 017, Rajasthan, India, Email: manishsoni888@gmail.com
Online published on 11 October, 2021.
Probiotics are good bacterial species. They confer health benefits to the human gastrointestinal tract. Lactobacillus spp. and Bifidobacterium are the most commonly used probiotic strains.
In the present study; Lactic acid bacteria were isolated from the different regional yoghurt sample (masti, lite and household fermented dahi). Identification and analysis was done by different morphological characterization, biochemical tests and probiotic characterization like pH tolerance, bile salt tolerance, temperature tolerance and NaCl tolerance etc. of isolated lactobacillus spp.
This study indicated that Lactobacillus species from yogurt samples have potential probiotic properties.
Food supplements, Lactobacillus spp., Probiotic, Yoghurt
