Characterization of Dairy and Non-Dairy Probiotic Isolates and their Molecular Identification

This study evaluated the fitness and potential capacity of probiotic strains from both dairy and non-dairy sources through a comparative analysis.Probiotic isolates were characterized through microbiological, biochemical methods and identified by molecular analyses, following 16S rRNA sequence analysis.The bacterial strains (14) isolated from fermented dairy products (cow curds, buffalos curd, homemade cheese, packed curds) and non-dairy items (sauerkraut, pickles, vinegar) were Gram positive, rod-shaped, non-motile and non-haemolytic in nature.Tests for acid, bile tolerance, and stainlesssteel plate adhesion test for biofilm formation activity was carried out.Results indicated that both dairy and non-dairy probiotics maintained high viability.About 74 to 87% probiotic isolates tolerated acidic environments (pH 2.0) and the 0.3 % bile salts (w/v) was tolerated by 47 to 90% isolates.Among all the isolates, strains P1, V1, CC1 and MCz showed higher adherence and curdling ability.Statistical analysis revealed no significant differences between dairy and non-dairy probiotics in terms of acid tolerance (p=0.765),bile tolerance (p=0.953).These findings highlight the potential of non-dairy probiotics as viable alternatives to dairy probiotics, particularly for individuals following vegan diets or people with lactose intolerance, or dairy allergies.Non-dairy probiotics are equally effective in promoting gut health and preventing infections, making them suitable for incorporation into probiotic formulations and health products to meet diverse consumer needs.