IN-VITRO ASSESSMENT OF PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM NATURALLY FERMENTED RICE GRUEL OF SOUTH INDIA

Fermented foods prepared traditionally involves natural fermentation by numerous beneficial bacteria. The scientific evidence for the presence of specific probiotic strains in fermented rice gruel is lacking. objective our study to identify lactic acid bacteria involved and evaluate their characteristics. From gruel, Pediococcus pentosaceus strain PRK1 (MT019527) Lactobacillus plantarum PRK7 (MT022517) PRK11 (MT022576) were identified 16s rRNA gene sequencing sequence was submitted NCBI. invitro characterization methods like autoaggregation, co-aggregation, tolerance acidic pH, bile, Nacl, antibacterial activity, antibiotic susceptibility safety assessment analyzed this study. evaluated properties isolates pH 2; autoaggregation 91%, 83 %, 89%; co-aggregation 36.1%, 37.1%, 42.5%; percentage suppression at 0.3% bile 88%, 86.5%, 81.3% 4% NaCl. exhibited activity against clinical pathogens E. coli, P. aeroginosa, Proteus sp., K. pneumoniae, Salmonella S. aureus, Staphylococcus haemolyticus, Enterococcus faecium, epidermidis. exhibits no hemolytic it also sensitive most tested antibiotics. Further, nutrition profiling shows increase micronutrients vitamin B9 B12. Hence, provides an indigenous food which can be developed as functional future.