African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Screening and evaluation of Lactobacillus spp. for the development of potential probiotics

Neha Khagwal
  • Neha Khagwal
  • Department of Microbiology, C.C.S. University, Meerut, India
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P. K. Sharma
  • P. K. Sharma
  • Department of Microbiology, C.C.S. University, Meerut, India
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Deepak Chand Sharma*
  • Deepak Chand Sharma*
  • Department of Microbiology, C.C.S. University, Meerut, India
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  •  Received: 01 July 2013
  •  Accepted: 17 March 2014
  •  Published: 09 April 2014

Abstract

Probiotics are live microbial food ingredients that have beneficial effects on consumption. The present study searched fermented food samples for potential lactobacilli that could be used for the development of novel gastrointestinal probiotics. Fifty five (55) isolates were obtained including 46 bacterial and 9 yeast isolates. On the basis of morphological and biochemical properties, 21 were identified as Lactobacillus spp. Systematic procedures were used to evaluate the probiotic properties of the Lactobacillus isolates including carbohydrate fermentation, autoaggregation, acid tolerance, bile resistance and pancreatin tolerance test. 85% of the examined Lactobacillus spp. showed the ability to form auto-aggregate, 75% can withstand bile while all the strains were able to tolerate pancreatin. Commercially available probiotic strain Lactobacillus casei was isolated and tested for functional criteria required to be a beneficial probiotics and results were compared.

 

Key words: Lactobacillus, probiotics, fermented food, auto-aggregation, bile tolerance.

Abbreviation

IBS, Irritable bowel syndrome; MRS, Man Rogosa Sharpe; OHOL, obligately homofermentative lactobacilli; FHEL, facultatively heterofermentative lactobacilli; OHEL, obligately heterofermentative lactobacilli; µL, micro litre; MR-VP, methyl red VogesProskauer; WHO/FAO, World Health Organization/Food and Agriculture Organization; w/v, weight/volume.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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