Isolation, Characterization and Screening of Lactic Acid Bacteria from Non-dairy Foods: An Attempt to Unveil their Probiotic Potential

Abstract

The growing need for probiotics has emerged due to the imbalances in the gut microbiota. Changes in the microflora of the gut lead to various disorders. Hence, the consumption of probiotics is imperative and rewarding. They provide various benefits when consumed, including antagonistic activities against pathogens by lowering pH to inhibit the growth of other microorganisms, disease treatment, and prevention, as well as health restoration and maintenance. This study aimed to isolate, identify, and characterize various Lactic acid bacteria from non-dairy items to determine their probiotic potential. Five isolates were chosen and identified further using 16S rRNA gene sequencing. The chosen isolates were then tested in vitro for probiotic properties by employing various tests including tolerance to Bile salt, Sodium Chloride, Phenol, and pH. The culture’s supernatant of these isolates were also tested for their antibacterial efficacy against various pathogens. Five LAB isolates showed resistance to varying concentrations of Bile acid, NaCl, Phenol, and simulated gastric juice. Gelatinase and Hemolytic activities were absent in the isolates. They were resistant to several of the antibiotics examined. They also showed effective antibacterial activity against test pathogens. The isolated strains meet the criteria for being probiotic and safe for human consumption thus conferring various health benefits.