Incidence and preliminary characterization of Lactic acid bacteria as potential probiotic strains from an artisanal milk product, Chilika curd of Odisha
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Authors
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Sonalina Sahoo
ICAR - Central Institute of Freshwater Aquaculture,
Kausalyaganga, Bhubaneswar, Odisha, India
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Usha Jyoti Maji
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Sriprakash Mohanty
Keywords:
Chilika curd, fermented buffalo milk, Lactic acid bacteria, probiotic, PlantaricinAbstract
A traditional fermented milk product prepared from buffalo milk in Chilika, situated in the eastern coast of India, is known for its unique organoleptic properties, an exceptionally extended shelf-life and a special method of preparation by the ethnic community of that region. In order to study the potential probiotic lactic acid bacteria associated with this indigenous curd, a total of five isolates were identified and characterized for their probiotic properties. The isolates were identified as Lactobacillus plantarum SSU1, Lactobacillus delbreuckii subsp. bulgaricus SSU2, Lactobacillus rhamnosus SSU3, Lactobacillus casei SSU4 and Lactobacillus rhamnosus SSU5 by 16S rDNA gene sequencing. All the isolates showed good acid and bile tolerance ability, antibacterial activity against wide range of pathogens and presence of bacteriocin producing genes. Such strains with the probiotic attributes could be potential novel starter cultures for producing natural probiotic and various fermented functional food.
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