1Department of Studies in Biotechnology, Davangere University, Davangere-577 007, Karnataka, India.
*Corresponding Author: Prabhurajeshwar Chidre, Department of Studies in Biotechnology, Davangere University, Davangere-577 007, Karnataka, India. Email: prabhu.an@davangereuniversity.ac.in
Lactic acid bacteria (LAB), as probiotics, which play a key role in improving gut health by maintaining microbial balance in the gut and also enhance the food preservation. LAB are widely recognized for their benefit for GIT, including improving intestinal microbial balance. The lactic acid and bioactive compounds produced by these microbes are extensively used in fermented probiotic formulations.
The LAB are grown in de Man, Rogosa and Sharpe agar (MRS). The morphological and biochemical tests was carried out for Preliminary identification, followed by molecular identification using 16S rRNA gene sequencing. The probiotic properties were assessed based on acid tolerance, bile salt resistance and antimicrobial activity against selected pathogenic bacteria.
Overall, 52 strains of LAB were isolated, from them 11 were selected. They tolerate high acidic pH and bile salts, indicating their ability to survive under gastrointestinal conditions. Because of lactic acid production they shown strong antimicrobial activity against selected pathogens. These results demonstrate the potential of LAB isolates from dairy sources for use in probiotic formulations and food bio preservation. Further studies are recommended to evaluate their efficacy in clinical applications.
Antimicrobial activity, Gastrointestinal tract, Lactic acid bacteria, Probiotics
