Isolation of Probiotic Bacteria from Fermented White Rice Gruel

The present study focused on isolating probiotic bacteria from the fermented cooked white rice gruel.The bacterial isolation was performed using MRS agar plates. The phenotypic characteristics including morphological traits (Gram staining, colony size, shape, and colour) and biochemical properties (Catalase, Indole, Methyl Red, Voges- Proskauer, Citrate, and carbohydrate fermentation tests) were analyzed and species of the isolated bacteria was identified through 16S rRNA sequencing.