Assessment of Acid, Bile tolerance and Antibiotic resistance of Lactic acid Bacteria isolated from Fermented Foods
Bansal Sangita*, Singh Apoorva1, Mangal Manisha2, Sharma Satish K3
1Punjabi University, Patiala
2ICAR-IARI, New Delhi 3GBPUAT, Pantnagar
*Corresponding author E-mail: email@example.com; firstname.lastname@example.org
With the aim of selecting potential probiotic cultures, 19 different bacteria were isolated from different fermented foods like curd, semolina, paneer whey and sour milk. Among the isolates, the 7 isolates identified as Streptococcus infantarius BBE2 (from curd), Enterococcus faecium BBE3 (from curd), Lactobacillus fermentum BBE4 (from curd), Lactobacillus fermentum BBE5 (from sour milk), Lactobacillus fermentum BBE6 (from curd), Lactobacillus plantarum BBE7 (from paneer whey) and Bacillus cereus (from fermented semolina) were tested for their tolerance against acidic/gastric conditions, bile and assessed for their bile salt hyrolase activity and antibiotic resistance pattern. Among all the strains, the isolates B. cereus and L. fermentum BBE5 showed maximum survival at pH2 and bile tolerance. Isolate L. fermentum BBE5 showed maximum tolerance to gastric juice and bile salt hydrolase activity. None of the isolates showed resistance towards all the tested antibiotics. Based on their survival in pH 2 and in 0.3% bile, the tested isolates may be able to resist passage through the gastro-intestinal tract. Further, the isolate L. fermentum BBE5 may be a potential probiotic.