Screening for Probiotic Characters of Lactic Acid Bacterial Isolates from Pearl Millet and Foxtail Millet Grains

Sixteen isolates were obtained from two different sources like fermented pearl millet (Cumbu) and foxtail millet grains (Tenai). Out of which ten isolates obtained from pearl millet grains. Remaining six isolates were from foxtail millet grains. Microscopic observation and morphological characterization of the all sixteen isolates confirmed that they were Gram positive, mostly short rods and coccobacilli. The physiological and biochemical characterization confirmed that the isolates used were lactobacilli. All these isolates were screened for its probiotic characters such as antimicrobial activity against food spoilage organisms and also for pH tolerance.