Isolation And Characterization Of Potential Probiotic Lactic Acid Bacteria From Fermented Fish And Its Anti-Bacterial Efficacy.

Abstract

The traditional Indian food practices offer various health benefits as they food contains probiotics and maintains healthy gut. Lactic acid bacteria (LAB) have an important role in a great variety of fermented foods. Fermented fish an ethnic food of north eastern states of India, is one such product of probiotics which offers various health benefits. India is a country which is more diversified in its traditional food practice. The current study focuses on isolating and characterising lactic acid bacteria from fermented Ngari fish products by morphological, biochemical tests and 16S rRNA gene sequencing. The results showed the isolates from fermented fish products are dominated by Lactobacillus Sakei and Lactobacillus Curvatus. All the isolates were Catalase negative and evident in beta type haemolytic activity. The probiotic properties of isolated strains were asseses by acid (pH 2 and 3) and bile salt (0.3%) tolerances. The potential LAB strains showed good anti-bacterialal efficacy against various food borne human pathogens. Overall the potential LAB strains were further utilised for the food formulations and for therapeutic application.