Isolation and characterization of probiotic microorganism from fermented dairy products

Gut microflora is considered very important for maintenance of human health. The inherent growth of these microorganisms is also related to diet. Lactobacillus and bifidobacteria are of prime importance in this respect. Milk and fermented dairy products are considered as very good source of these microorganisms. Thus, an investigation is carried out to isolate and characterize a potential probiotic bacterium from some commonly consumed food materials. In the present study a bacterium was obtained from fermented dairy product was identified as Lactobacillus casei. The isolate showed potential as a probiotic owing to its antibiotic resistance, antimicrobial potential and ability to survive under acidic environment.