Abstract: A probiotic is a live microbial food supplement which beneficially affects the host animal by improving its intestinal microbial balance. In the present study, we isolated probiotic Lactobacillus salivarius from cow curd. Pour plate technique was used to isolate the organisms. Samples were used directly and also diluted to 10-1, 10-2 and 10-3 using sterile peptone water. 1 ml aliquot of the samples and dilutions were plated into MRS (Man, Rogosa and Sharpe) agar (Oxoid LTD, Basingstoke, England) selective medium according to Dave and Shah,. The plates were incubated at 37°C for 3 days under aerobic conditions. All isolates were sub-cultured by streaking method to get pure cultures. Pure culture of specific probiotic isolate from the sample was identified on the basis of biochemical tests such as catalase, oxidase and IMVIC (indole, methyl-red, voges proskaur, citrate utilization) tests. Gram-staining was carried out. Identification of isolates was carried out based on the method described by Sakazaki and Shimad Collins et al., (1989). The identified Lactobacillus species was confirmed through PCR reaction using genus specific primer. The curd has suggested as a source of potential probiotic strain which has probiotic properties.
Keywords: Lactobacillus, probiotics, biochemical tests, rRNA sequence.
Title: Isolation of Probiotic Lactobacillus Salivarius from Traditional Cow Curd
Author: Chenchu Lakshmi Kandati, Pramoda Kumari J
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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