Abstract
The probiotics, when administered in adequate amounts, have the ability to 
 confer health benefits to the host by positively influencing the composition and 
 function of gut microbiota. The present study was aimed to isolate and 
 characterize the probiotic bacteria from locally available curd and Yakult 
 samples and compare them with Sporolac for probiotic properties. Three 
 bacterial isolates were isolated and tentatively identified on morpho-cultural and 
 biochemical characteristics as Lactobacillus sp. The isolates were named 
 Lactobacillus sp. isolates PBC, PBY and SPO. E coli was used as negative control. 
 The study revealed that the isolates exhibited auto-aggregation and co 
 aggregation activities, more in isolate SPO as compared to the isolates PBC and 
 PBY. Biofilm and quorum quenching activities were high in Lactobacillus sp. 
 isolate PBC and PBY as compared to Lactobacillus sp. isolate SPO. The other 
 tests showed more or less similar properties as compared to the commercially 
 available product. The study revealed that the probiotic bacterial isolates from 
 curd and Yakult had more beneficial properties than the commercially 
 processed probiotic bacteria.
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