Isolation, Identification and Analysis of Probiotic Characteristics of Lactobacillus spp. From Regional Yoghurts from Surendranagar District, Gujarat

Abstract

Background: Probiotics are good bacterial species. They confer health benefits to the human gastrointestinal tract. Lactobacillus spp. and Bifidobacterium are the most commonly used probiotic strains. Methods: In the present study; Lactic acid bacteria were isolated from the different regional yoghurt sample (masti, lite and household fermented dahi). Identification and analysis was done by different morphological characterization, biochemical tests and probiotic characterization like pH tolerance, bile salt tolerance, temperature tolerance and NaCl tolerance etc. of isolated lactobacillus spp. Result: This study indicated that Lactobacillus species from yogurt samples have potential probiotic properties.