Health Benefits and Antibacterial Properties of Probiotics Isolated From Fermented Food Products

Abstract

As a result of the continuously expanding scientific evidence probiotic bacteria have become increasingly popular due to their beneficial effects on human health. The main objective of this study was to isolate, identify, and characterize some lactic acid bacterial strains from fermented food products as potential probiotics with antimicrobial activity against some test strains. Total four samples of fermented food products were taken (Sauerkraut, Fermented Cucumber, Idli batter and Dosa batter). The Lactic acid bacteria were isolated from these samples and the probiotics were further tested for their ability to tolerate pH, bile salt at different concentrations. The probiotic strains were found to grow at different pH and also at different conc. of bile and NaCl. These isolates exhibited high antibacterial activity when tested against the test organism (Pseudomonas, Streptococcus, Escherichia coli and Klebsiella) in well diffusion method. The present study concludes that the isolated probiotic strain from the fermented food qualifies pH, bile and NaCl tolerance tests that make an isolate to be an ideal probiotic. Probiotic strains were found to carry antimicrobial property and can be used to control gut microbiota. The result of the present study showed that the fermented food products can be used as a good source of probiotic culture.