Isolation and biochemical characterization of probiotic Lactobacillus Species isolated from curd samples of southern regions of Vellore, Tamil Nadu Achanta Harsha*, Suneetha V.** School of Biosciences & Technology, VIT University, Vellore, 632014, India *Corresponding Author E-mail: achantaharsha619@gmail.com
**Corresponding Author E-mail: vsuneetha@vit.ac.in
Online published on 22 September, 2017. Abstract Probiotics are viable economically useful microorganisms, when consumed with fermented products like yoghurt or dietary supplements, confer healthy benefits on the human beings. Dairy products are rich in Lactic acid bacteria (LAB). Dairy products especially curd and yoghurt are the major sources of probiotics, when included as part of daily diet will help in promoting good health. Probiotics must deliver beneficial results on the host without any toxic effects while being able to survive in the gut conditions of the host. Probiotics isolated from same species as that are available in the host are more sensible and effective. In our study, we have isolated lactobacillus species from different curd samples collected from the following places in Vellore -Old katpadi, VG rawnagar, Brahmapuram, Kangeyanellur, Sathuvacheri. The isolate was morphologically characterized using different staining techniques like simple staining, gram staining endospore staining and scanning electron microscope (SEM). The biochemical characterization was carried out using the standard biochemical tests namely Indole test, Catalase test and Citrate utilization test. Then the growth curve of the isolate was determined using the Calorimeter. In our study the morphological aspects of isolated bacteria are analyzed for further validation for probiotic nature of these isolates. Top Keywords Antioxidant activities, Curd sample, Growth kinetics, Lactobacillus species, Probiotics and pharmacological applications. Top |