Evaluation of probiotic potential of Lactobacillus isolated from indigenous plant sources
Paper Details
Evaluation of probiotic potential of Lactobacillus isolated from indigenous plant sources
Abstract
Probiotics are non-pathogenic, live micro-organisms which confer beneficial effects to host when administered in adequate amount. Lactococcus and Lactobacilli are representative genera of probiotic lactic acid bacteria (LAB). The present study was conducted to isolate Lactobacillus species from indigenous plant sources, characterize them and evaluate their Probiotic potential. A total of 30, samples from different plant sources were processed for the isolation of Lactobacilli. Samples were divided in to three groups: Group I (fruits), Group II (vegetables) and Group III (miscellaneous). Out of 30 samples only 4 samples were positive for Lactobacilli. Lactobacilli were isolated on de Man Ragosa and Sharpe (MRS) agar and identified on the basis of macroscopic, microscopic observations and biochemical tests. Isolates from strawberry, tomato and coriander samples were identified as Lactobacillus plantarum. One of the isolates from tomato was identified up to genus level only. Probiotic potentials such as resistance to low pH, bile salt and gastric juice were evaluated by viable colony count. Antibiotic susceptibility testing (AST) and antimicrobial activity were evaluated by agar diffusion methods. Isolates were resistant to pH 4, bile salt and gastric juice. Isolates were resistant to Penicillin G, susceptible to Sulfamethoxazole trimethoprim, gave intermediate results against Oxytetracycline and variable results against Pipemidic acid. All the indicator pathogens were significantly inhibited by the isolates (P< 0.05). The results of study revealed that L. plantarum is most abundant Lactobacillus isolated from indigenous plant sources. Indigenous fruits are good source of Lactobacillus than indigenous vegetables. L. plantarum showed good probiotic potential.
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