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Research Article

Academia Journal of Biotechnology 6(1): 016-020, January 2018
DOI: 10.15413/ajb.2018.0102
ISSN: 2315-7747
2018 Academia Publishing

Abstract


Probiotic properties of lipolytic lactic acid bacteria isolated from fermented food and dairy products
 

Accepted 26th February, 2018
 
Madhu Rathore* and Kanika Sharma

Department of Biotechnology, Mohanlal Sukhadia University, Udaipur 313001.
 

Functional foods are very good and healthy means to improve health status of humans. Food enriched with probiotic lipolytic bacteria can be a good means to reduce serum lipid level and reduce the risk associated with enhanced level of serum lipid. The present study deals with the isolation and probiotic characterization of lactic acid bacteria purified from fermented food and dairy products. Among the 7 isolates, 6 were purified from dairy and fermented food samples whereas 1 isolates was used as standard purified from yakult (known as probiotic drink). Isolates were checked for presence of lipid degrading principle and maximum activity was observed in Lactobacillus helveticus purified from pickle (a fermented food). Probiotic characterization profiling suggested that L. helveticus (pickle), Lactobacillus plantarum (unfermented camel milk) and Pediococcus pentosacceos (Dosa batter) showed good potential of probiotic as compared to other isolates. Furthermore, characterization of these isolates and subsequent clinical studies will pave the way to design a novel probiotic formulation based on fermented food and camel milk.

Keywords: Functional foods, health status, probiotic, lipolytic, fermented food, dairy food, probiotic formulation.

 

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Cite this article as:
Rathore M and Sharma K (2018). Probiotic properties of lipolytic lactic acid bacteria isolated from fermented food and dairy products. Acad. J. Biotechnol. 6(1): 016-020.

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