Probiotic Properties of Lipolytic Bacteria Isolated from Fermented Food and Dairy Products

Aims: Present study deals with the isolation and probiotic characterization of lactic acid bacteria purified from fermented food and dairy products.

Study Design: This study designed to isolate, identify, and in vitro characterization (low pH/high bile salt tolerance, antibacterial activity, and antibiotic susceptibility).

Place and Duration of Study: Microbial Research Laboratory, Department of Biotechnology, Mohanlal Sukhadia University, Rajasthan. Between November 2017 to January 2018.

Methodology: The ability of the isolates to survive in the presence of hydrochloric acid (pH 1.0 and pH 3.0), pepsin (3 mg/ml, pH 2.0), pancreatin (1 mg/ml, pH 8.0) and bile salts (0.3% w/v Ox Gall) was measured. The intrinsic antimicrobial activity of cell-free extract from selected LAB isolates against E. coli, Pseudomonas aeruginosa, Bacillus subtilis, Proteus vulgaris and Staphylococcus aureus were determined by agar well method.

Results: Among the 7 bacterial isolates purified, 6 were from dairy and fermented food samples whereas 1 isolates were used as standard purified from Yakult (known probiotic drink). Isolates were checked for the presence of lipid degrading principle, maximum activity was observed in Lactobacillus helveticus purified from pickle (a fermented food). Probiotic characterization profiling suggested that Lactobacillus helveticus (pickle), Lactobacillus Plantarum (unfermented camel milk) and Pediococcus pentosacceos (Dosa batter) showed a good potential of probiotic as compared to other isolates.

Conclusion: Furthermore characterization of these isolates and subsequent clinical studies will pave the way to design a novel probiotic formulation based on fermented food and camel milk.