DEVELOPMENT OF IN VITRO METHODOLOGIES FOR INHIBITION OF PATHOGENIC BACTERIA BY POTENTIAL PROBIOTIC LACTOBACILLUS SPS; AN EVIDENCE FOR PRODUCTION OF ANTIMICROBIAL SUBSTANCES

  • Prabhurajeshwar C. Medical Biotechnology and Phage Therapy Laboratory, Department of Post Graduate Studies and Research in Biotechnology, Gulbarga University, Gulbarga 585106, Karnataka, India
  • Kelmani Chandrakanth R. Medical Biotechnology and Phage Therapy Laboratory, Department of Post Graduate Studies and Research in Biotechnology, Gulbarga University, Gulbarga 585106, Karnataka, India

Abstract

Objective: Probiotic products consist of specific strains of live bacteria that have potentially favorable health effects. A number of studies provide evidence that milk products with probiotics may be beneficial for digestive health and may improve various digestive problems. The purpose of the present study was to investigate Lactobacillus species with potential activities isolated from different cheese samples of local market.

Methods: A total 42 lactic acid bacteria strains were isolated, fourteen (14/42) best Lactobacillus isolates were selected by preliminary screening as potential probiotics with antimicrobial activity against pathogenic bacteria. All the fourteen Lactobacillus isolates were then characterized in vitro for their probiotic features and antimicrobial activities against pathogens.

Results: The results noticed that all selected Lactobacillus isolates (CH3, CH4 and CH6) were screened and confirmed as Lactobacillus. The isolates were able to grow at different pH, NaCl and bile salts, also exhibited the best antimicrobial activities against pathogens. All the isolates were susceptible to antibiotics used and isolates were also revealed the noticeable aggregation and hydrophobicity studies.

Conclusion: Selected Lactobacillus isolates were considered as ideal, effective probiotic bacteria. Thus, they could be examined further and contribute to preventing and controlling several infections associated with intestine and for human health benefits.

Keywords: Cheese, Antimicrobial activity, Antibiotic susceptibility test, Lactic acid bacteria, Probiotics

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Author Biography

Prabhurajeshwar C., Medical Biotechnology and Phage Therapy Laboratory, Department of Post Graduate Studies and Research in Biotechnology, Gulbarga University, Gulbarga 585106, Karnataka, India
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C., P., and K. C. R. “DEVELOPMENT OF IN VITRO METHODOLOGIES FOR INHIBITION OF PATHOGENIC BACTERIA BY POTENTIAL PROBIOTIC LACTOBACILLUS SPS; AN EVIDENCE FOR PRODUCTION OF ANTIMICROBIAL SUBSTANCES”. International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 8, no. 12, Dec. 2016, pp. 277-86, doi:10.22159/ijpps.2016v8i12.14894.
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