Detection of Lactobacillus in Pork and Traditional Pork Products of Mizoram, India and Evaluation of its Probiotic Characteristics

Abstract

Background: Sa-Um, a traditional pork product of Mizoram could be an alternative and easily available source for Lactobacillus starter culture with probiotic properties. Methods: Traditional pork product (Sa-Um) and pig faecal samples from Mizoram were collected and analysed for number of viable Lactobacillus bacteria by spread plate method. Samples above 106 cfu/ ml were considered for isolation of probiotics. Gram positive and catalase negative presumptive Lactobacillus isolates were confirmed by PCR analysis of 16S-rRNA gene. The Lactobacillus strains were studied for viability at different temperatures, species identification by fermentation of sugars and probiotic properties namely tolerance to acid, bile salt and digestive enzymes, antagonistic activity and antimicrobial sensitivity. Result: Four Lactobacillus strains, namely L. plantarum SU 2, L. plantarum SU 11 and L. acidophilus SU 38 from Sa-Um and L. plantarum PF 11 from pig faeces were suggested as probiotic bacteria. Lactobacillus plantarum SU 2 was the most potential probiotic candidate based on the studied probiotic properties.