Probiotic Properties of Lactobacillus Spp. from Indigenous Curd: Acid, Bile and Antimicrobial Effectiveness

Probiotic bacteria have assembled an increasing attention for their potential to promote human health through modulation of the gut microbiota. The selection of probiotic strains with suitable properties is crucial for their survival in the gastrointestinal tract and conferring of health benefits. The present study employed a combination of biochemical and molecular techniques to characterize the metabolic traits and identify the species of various probiotic strains. The IMViC test and molecular approaches provided valuable insights into the differentiation of the strains. The acid resistance and bile tolerance of the Lactobacillus Spp were assessed, revealing varying degrees of survival potential in simulated gastric and intestinal conditions. The antimicrobial activity of the strains was recorded by measuring the width of clear zone which is commonly known as Zone of Inhibition (ZOI) against distinct pathogens was also evaluated, showing selective inhibition of certain pathogens. The findings provide important information for the selection of probiotic strains for use in dietary supplements or functional foods. Further research is necessary to clarify the probiotic properties of the strains. Such research will contribute to the development of efficacious probiotic formulations with potential to promote human health.