Isolation, Identification and Analysis of Probiotic Properties of Lactobacillus Spp. from Selected Regional Dairy Product

Lactic acid bacteria (LAB) have attained major attention for their widespread use in the production of fermented foods (Farnwarth, 2005) which are characterized by hygienic safety, better organoleptic properties and perhaps the probiotic qualities (Savadogo et al., 2006). LAB are used as starter culture in fermentation and some of them are also natural component of intestinal micro flora (Fuller, 1992), (Holzapfel et al., 2001). Lactobacilli are one of the most important genera of LAB (Coeuretetal., 2003)and have tremendous industrial application (Stiles,1996).Lactic acid bacteria especially Lactobacilli and Bifidobacteria are the most common bacteria considered as potential prebiotics (Espirito Santo et al., 2003). Various strains of Lactobacilli are used as health-promoting probiotic ingredients since they have several therapeutic functions (Oberg et al., 1998) including antibiotic resistance (Curragh and Collins, 1992), bile tolerance (Walker and Gilliland,1983) and gastric juice tolerance (Kilara, 1982). Lactobacilli comprise a large and diverse group of Gram positive, nonspore forming, catalase negative, and rod shaped bacteria able to produce lactic acid as the main end product of the fermentation of carbohydrates (Pelinescu et al., 2009). ISSN: 2319-7706 Volume 4 Number 6 (2015) pp. 621-628 http://www.ijcmas.com