European Journal of Biomedical and Pharmaceutical Sciences

ISOLATION & IDENTIFICATION OF LACTOBACILLUS FROM CURD & ITS APPLICATION IN PROBIOTIC CHOCOLATE

M. Manonmani*, Jadhav Ashwini Ashok and M. Kavitha

ABSTRACT

Probiotics are microorganisms that offer some form of health benefit to the host they can be found in various different foods. In the presence study the Sample were collected from homemade curd, sivakasi. The Lactobacillus were isolated and identified by using gram staining, biochemical test (Indole, Methyl red, Voges proskauer, Citrate and catalase test, oxidase test, carbohydrate fermantation test). Antibiotic sensitivity test were performed by using antibiotics and test were performed by using Muller Hinton Agar plates. The results were observed based on the zone formation such as (Streptomycin 23 mm, Gentamycin 25 mm). Then their Antimicrobial production test was performed by using bacterial pathogen (Pseudomonas 22 mm, Shigella 20, Vibrio 19 mm). Acid sensitivity test were performed by various pH (such as 7, 6, 5, 4, 3 & 2). The result was observed pH 2 at OD value in 0.048. Probiotic chocolate was prepared. It is better than to the normal chocolate because using to the Lactobacillus organisms.

Keywords: Lactobacillus, MRS broth, Probiotic Chocolate.