Year: 2019 | Month: June | Volume 8 | Issue 1
Probiotic Characterization of Indigenous Lactic Strains using Foldscope and Development of Functional Yogurt
Abstract:
The study is on isolation and characterization of lactic acid bacteria from fermented food samples of Garo Hills through Foldscope and thereafter study of the probiotic potentiality of the strains and finally production of value-added functional yogurt. The microbiological analysis was done using foldscope leading to isolation of 51 strains from a total of 15 fermented food samples. Biochemical characterization of the isolates for the confirmation of genus and species through sugar fermentation pattern using API kit led to the isolation of four strains- Lactobacillus brevis FJWJi, Lactobacillus pentosus RBCi, Lactobacillus fermentum FRWGv and Lactobacillus delbrueckii RBWGii, selected on the basis of their coagulating efficiency in milk medium. Probiotic attributes of the selected isolates were determined. The isolates could survive high pH conditions of pH2 and pH3 with viability of log 4.47 CFU/ml by Lactobacillus pentosus RBCi and tolerate 0.5-2% of bile salt with viability of log 6.51 CFU/ml by Lactobacillus brevis FJWJi. The isolates could hydrolyse bile salt but zone of precipitation was absent possibly due to the source of isolation. The isolates were susceptible to most of the antibiotics except for Nalidixic acid and Vancomycin. The cellular auto aggregation percentage for the isolates ranged from 63% to 27% and Lactobacillus brevis FJWJi showed the highest cell surface hydrophobicity of 26%. Therefore, the isolates possess the potentiality of probiotics. The four isolates were used to develop functional cow milk yogurt and storage study was done thereafter. Samples of Treatment 3 had the highest acceptance, especially on Day 3 based on the sensory analysis.
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