Isolation and Characterization of Probiotics from Different Curd Samples

Kammari  Shirisha; J. P.  Priyanka; B. Lakshmi  Satya

doi:10.52816/JDVAT.2021.1105

Authors

Kammari Shirisha Department of Biotechnology, Vishnu Institute of Pharmaceutical Education & Research, JNTU Hyderabad University, Medak, Telangana, India – 502313.
J. P. Priyanka Department of Biotechnology, Vishnu Institute of Pharmaceutical Education & Research, JNTU Hyderabad University, Medak, Telangana, India – 502313
B. Lakshmi Satya Assistant Professor, Department of Biotechnology, Vishnu Institute of Pharmaceutical Education & Research, JNTU Hyderabad University, Medak, Telangana, India – 502313.

DOI:

https://doi.org/10.52816/JDVAT.2021.1105

Keywords:

Probiotics, curd, lactic acid bacteria, bile salts, antibacterial activity, antibiotic resistance

Abstract

Probiotics are living micro-organisms which have a positive impact on the survival of their hosts. Curd's nutrient properties have long piqued the medical community's attention. Curd has been a popular milk based commodity in India since the dawn of time. Lactic acid bacteria were derived from different curd samples and their probiotic ability was studied in this research. On the basis of the catalase assay and gram staining, a total of 8 lactic acid bacteria were isolated. Many of the isolates tested positive for gram and negative for catalase. They all had a lot of probiotic promise. Both species were shown to be immune to low pH (pH 3) and concentrations of 0.3 percent bile salts. They were shown to have antibacterial action toward three laboratory species with high antibiotic tolerance.