Probiotic Property and Antibacterial Activity Analysis of Sour Curd Derived Lactobacilli Isolates by in vitro Methods

Abstract

There are massive bacteria in the curd, especially the lactic acid bacteria (LAB), which have been considered as probiotics in human and animals for a prolonged period. Probiotics have its importance in our daily life and native LAB are well known probiotics having antibacterial activity against potential pathogenic bacteria. Several authors from various regions all over the world have reported LAB to have been isolated from different fermented as well as non-fermented foods and beverages. The current study evaluated the probiotic potential LAB isolates from commercially available sour curd, Malda (West Bengal, India). A total of three types of sour curd (contained in plastic cup, plastic pouch and earthen pot) were tested and the commonest LAB isolates found in sour curd were Lactococcus lactis, Lactobacillus acidophilus, Lactocaseibacillus rhamnosus. Safety aspect of LAB isolates was screened using gelatinase and antibiotic susceptibility test. The commercially available sour curd-derived LAB isolates have been demonstrated as good probiotics which displayed excellent probiotic potentiality and antibacterial activity against both gram negative gam positive bacteria as well. Keywords: Probiotic bacteria, Antibacterial activity, Safety profile, Sour curd