Screening and evaluation of Lactobacillus spp. for the development of potential probiotics

Abstract

Probiotics are live microbial food ingredients that have beneficial effects on consumption. The present study searched fermented food samples for potential lactobacilli that could be used for the development of novel gastrointestinal probiotics. Fifty five (55) isolates were obtained including 46 bacterial and 9 yeast isolates. On the basis of morphological and biochemical properties, 21 were identified as Lactobacillus spp. Systematic procedures were used to evaluate the probiotic properties of the Lactobacillus isolates including carbohydrate fermentation, autoaggregation, acid tolerance, bile resistance and pancreatin tolerance test. 85% of the examined Lactobacillus spp. showed the ability to form auto-aggregate, 75% can withstand bile while all the strains were able to tolerate pancreatin. Commercially available probiotic strain Lactobacillus casei was isolated and tested for functional criteria required to be a beneficial probiotics and results were compared.