Probiotic Potentials and Biochemical Characterization of Lactic Acid Bacteria Isolated from Different Curd Samples

Author(s): Mitali Baruah, Sristisri Upadhyaya, Lakhya Jyoti Gogoi* and Prativa Deka

Abstract: Curd have been well known source of Lactibacillus. In the present study, 11 and 14 bacterial isolates were obtained from curd of powdered and raw cow milk respectively. The bacterial isolates obtained were studied for their morphological, biochemical and physiological properties, probiotic potentials and also their antibiotic resistance. Based on the morphological and biochemical characteristic, 7 isolates from curd of cow milk were tentatively identified as Lactibacillus spp; 5 as Leuconostoc spp. and 1 Streptococcus spp; while 6 isolates from curd of powdered milk were tentatively identified as Lactobacillus spp, and 4 as Leuconostoc spp and 1 Lactococus spp. Calorimetric estimation of both vitamin A and vitamin C content and titrimatric estimation of casein contain of both curd sample showed good result. Total antioxidant capacity was determined to evaluate the total antioxidant potential of the sample material. Catalase activity was determined in terms of molar extinction co-efficient (Mm-1cm-1). The IAR analysis of the 14 isolates from curd of cow milk showed that the isolates CBL2, CBL4, CBL7, CBL9 and CBL11 were resistant to all antibiotic materials and in case of curd from powdered milk all the isolates except PBI1, PBI6 and PBI7 (against ampicillin) and PBI6 (against Streptomycin spp.) were resistant to all antibiotic material tested. Isolated strains of Lactobacillus spp. showed satisfactory probiotic potentials with reference strain.

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