Downloads: 134 | Views: 308 | Weekly Hits: ⮙1 | Monthly Hits: ⮙1

Research Paper | Microbiology | India | Volume 3 Issue 6, June 2014 | Popularity: 7 / 10

Rate This Article!      

Identification and Characterization of Probiotics from New Sources

Bhargavi Basavaraju, Kaiser Jamil

Abstract: Background: Probiotics are live microbial feed supplements; which positively affect the host animal by improving its intestinal microbial balance. Studies have shown probiotic activities of Lactobacillus isolated from dairy foods; which include the ability to inhibit the growth of other bacteria and the reduction of cholesterol. However; there is limited documented work on the probiotic activity. Natural foods are always accepted in an Indian context than any pharmaceutical preparation hence this study contributes to the repertoire of natural food for health; and can be formulated for consumption of humans. Hence; probiotic organisms are produced on a large scale and the cells are dried and employed as capsules that can reestablish the lost normal enteric flora; improving the microbial balance. Aim: A simple and reliable method for the identification of the beneficial strains has become important because of its increasing applications. This work was aimed at isolating and characterizing the lactobacillus strain that can be directly taken in diet. Results: In this study we could isolate and purify the culture of lactobacillus strains from cows milk and camel milk- a new source in search for probiotics which may reduce the cholesterol levels. Then we characterized it morphologically and biochemically at the species level. Attributes of the Probiotics were also studied. Antibiotic sensitivity test was done for different isolated cultures. Crude samples were subjected to ion exchange chromatography by using a CMC exchanger. Estimation of the Protein was determined by Lowrys method. Conclusion: It is concluded that the new source of probiotics could be camel milk as it has all the attributes of probiotics; as well as cholesterol lowering capacity.

Keywords: Lactobacillus acidophilus ATCC 43121, Probiotics, Cholesterol, Antibiotic Resistance, Camel milk

Edition: Volume 3 Issue 6, June 2014

Pages: 837 - 841

Make Sure to Disable the Pop-Up Blocker of Web Browser

Click to Cite this Article

Similar Articles