Probiotics are live microbial food ingredients that have beneficial effects on consumption. The present study searched fermented food samples for potential lactobacilli that could be used for the development of novel gastrointestinal probiotics. Fifty five (55) isolates were obtained including 46 bacterial and 9 yeast isolates. On the basis of morphological and biochemical properties, 21 were identified as Lactobacillus spp. Systematic procedures were used to evaluate the probiotic properties of the Lactobacillus isolates including carbohydrate fermentation, autoaggregation, acid tolerance, bile resistance and pancreatin tolerance test. 85% of the examined Lactobacillus spp. showed the ability to form auto-aggregate, 75% can withstand bile while all the strains were able to tolerate pancreatin. Commercially available probiotic strain Lactobacillus casei was isolated and tested for functional criteria required to be a beneficial probiotics and results were compared.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.