Vol. 10, Issue 11 (2021)

Author(s):
Agathamudi Sirisha, Lakshmi J, Lakshmi K and Vijaya Gopal A

Abstract:
The research on probiotic isolates has received great attention for many years, resulting in the development of various food products that possess diverse health benefits. in the present study tests on physiological characterization and invitro evaluation of probiotic isolates from various fermented foods resulted in identification of lactic acid bacteria isolates in the fermented foods. Among the sixteen isolates that were studied the lactic acid bacteria isolates present in kombucha, buttermilk (Sangam), mozzarella cheese and strawberry yoghurt drink showed superior characteristics in terms of probiotic properties like acid and bile tolerance, antibiotic resistance and antibacterial activity These isolates contained majorly the LAB species such as Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus acidophilus. These strains could be used in the development of starter cultures for the production of fermented products in a controlled environment in future.