Probiotic Potentiality of Lactic Acid Bacteria Isolated from “Theki Dahi” around Various Places of Pokhara Valley

Abstract

This research is undertaken to study the probiotic potential of lactic acid bacteria (LAB) isolated from theki dahi of Pokhara valley. A total of 48 samples were collected, pooled together, and examined. From characterization, three types of Lactobacilli (Lb A, LbB, and LbC), two types of Leuconostoc (Leu A and LeuB), two types of Bifidobacterium (Bif A and Bif B), one Streptococcus and three types of Lactococci (Lc A, LcB, and LcC) were identified. Also, the probiotic strain of Lactobacillus casei sub sp. Shirota was isolated from the yakult sample. All were then subjected to further examination.In terms of acid resistance, all were found to be resistant to low pH 2 and 4 for 2 h. Similarly, all were resistant to bile salt (0.3% and 0.4% w/v) and able to hydrolyze it. With regards to antibiotic resistance, all were sensitive to penicillin G, ampicillin, and amoxicillin but only Lactobacilli and Bifidobacterium showed resistance to ciprofloxacin. Also, the isolates adhered to hexane. This study implies that theki dahi comprises various LAB with probiotic properties. Majorly, Lb A and Bif A demonstrated similar probiotic properties to control organism. Thus, they can be considered as potential probiotic candidates in theki dahi.

Keywords: Theki dahi, probiotic potentiality, LAB, isolation, identification, characterization

DOI: 10.7176/JNSR/14-4-04

Publication date: February 28^th 2023