గ్లోబల్ జర్నల్ ఆఫ్ బయాలజీ, అగ్రికల్చర్ & హెల్త్ సైన్సెస్

నైరూప్య

DETERMINATION OF PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA FROM CURD

Mohsin Shaikh & Gaurav Shah

Probiotics mean live microorganisms that have beneficial effects on their host’s health. The medical world has long been interested in nutrient properties of curd. Curd is commonly used fermented milk product in India since time immemorial. In this study lactic acid bacteria were isolated from curd and their probiotic potential was investigated. Total 2 lactic acid bacteria were isolated on the basis of catalase test and gram staining. Both the isolates were gram positive cocci and catalase negative. Both of them showed a great probiotic potential. Both the organisms were found resistant to low pH (i.e. pH 3) as well as 0.3% bile salts concentrations. It was observed that they were having antibacterial activity against eight test organisms. However, they were unable to show antibacterial activity against B. subtilis, and B. megaterium.