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The cross-protection phenomena among lactobacilli have also been reported by Azcarate-Peril et al. Curd is made from milk which tastes sweet. The L. fermentum and L. casei isolated from a highly-consumed dairy product, curd, present an immense potential as probiotic for human use, and fresh curd could be an important source of such probiotics as well as a good vehicle for the two lactobacilli strains evaluated in this study. Curd is loaded with good nutrients like protein and calcium and can work wonderfully for people who are lactose intolerant and hence can’t have milk. The bacteria multiply themselves, and you get the curd in a few hours. Liong and Shah [13] stated that resistance at pH 3 has been the standards for acid tolerance of probiotic culture. Evaluation of different lactic acid bacterial strains for probiotic characteristics. While sodium chloride is growth inhibitory to several other types of bacteria, the probiotic organisms withstand high salt concentration in the human gut [25]. The work studies the survival of added selected probiotic bacteria Lactobacillus acidophilus (S1), Lactobacillus casei (S2), and Lactobacillus plantarum96 (S3) in semi-hard cheese with low-cooking curd during the maturation process.Cheeses were made according to the … Isolation and characterization of probiotic microorganism from fermented dairy products. African J Microbiol Res 8: 1419-25. The appearance of lactobacilli colonies on MRS agar plates, following incubation (at 37°C for 24 h) on sub-culture by spot inoculation of the MRS broth cultures, was indicative for sodium chloride tolerance of the test Lactobacillus strains. Isolation and characterization of bacteria from dairy samples of Solan in Himachal Pradesh for identification of, Characterization of lactic acid bacteria isolated from dairy products in Egypt as a probiotic, Microbiological and biochemical characteristics of tradition dairy product: identification of dominant. The culture of the isolates on MRS agar without antibiotic under similar conditions was used as the control. Both L. casei and L. fermentum were sensitive to CP (MICs 2-4 μg/ml), and intermediately susceptible to the other test antibiotics showing MICs 8-32 μg/ml and 12-16 μg/ml, respectively; no isolate was. Ali [8], based upon the morphological, cultural, physiological and biochemical characteristics, identified various Lactobacillus strains: L. helveticus, L. plantarum, L. brevis, L. casei subsp. [2] identified chick isolate of L. fermentum by phenotypic characterization. The non-motile gram-positive nonspore forming rods showing negative test results for catalase and oxidase production were considered as Lactobacillus. mitochondria2. [33]. ribosomes​, In a _ cell, chemical energy is converted into electrical energy. Production of bacteriocin and their application in food products. The isolated LAB were subjected for gram-staining (using gram-staining kits; Hi-Media, India), catalase (using 3% H2O2 on glass slide), oxidase (using oxidase discs; Hi-Media, India) and motility tests; homo-fermentative and hetero-fermentative tests were performed in TSI agar slants as well as in sugar fermentation broth [11], with durham’s tube but replacing sorbitol by dextrose discs (Hi-Media, India). In various dairy products (cheese, yoghurt and curd) Lactobacillus are grown naturally. J Dairy Sci 83: 894-907. Udhayashree et al. The curd is known as an excellent choice among the fermented milk product to be used as the source of isolation of probiotic lactobacilli, and is a good vehicle for the delivery of such probiotic bacteria to the consumer.

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