The present study explored the traditional Indian fermented food samples for potential probiotic strains with superior probiotic properties to that of commercially available strain. A total of 102 food samples were collected aseptically and 200 isolates were purified using MRS media. 132 were identified as Gram-positive bacteria and 43 were identified as yeast cultures. On the basis of morphological and biochemical properties, 120 isolates were provisionally identified as Lactobacillus spp. These isolates were evaluated for desired probiotic properties such as acid, bile and pancreatin tolerance, and only seven isolates were found to pass these tests. These seven isolates were further evaluated for other properties, including carbohydrate fermentation, autoaggregation, haemolysis and antibiotic resistance profile, on the basis of which, the strains 4A and 21C were found to have excellent probiotic potential and were also found superior when compared with the commercially available probiotic strain (control) Lactobacillus casei Shirota (LcS). | Isolation and characterization of potential probiotic strains isolated from traditional Indian fermented foods
