Isolation of Probiotic Lactobacillus Species with Gelatin Binding Property from Curd and Analysis of its Probiotic Attributes
Probiotics has paved a new revolution in the field of medical and food sciences. We surveyed the literature on different aspects of probiotics. We explored the potential of different probiotics to control gut infection, combat malnutrition, prospects of personalization in view of the differential effects of probiotics on patients of different genetic make-up. We surveyed the successful cases of treatment of different metabolic syndromes and pathophysicological conditions such as Helicobacter pylori infection, serum cholesterol level control.
On the experimental side, our objective was to isolate a probiotic bacteria which will compete out the enteric pathogens by its higher affinity to extracellular matrix component, collagen. So we isolated a gelatin (denatured collagen) binding Lactobacillus species from local curd for analyzing its probiotic features such as acid and bile tolerance, inhibition of pathogens. We found isolated bacteria grew highest in pH 2.0 and 2.5% oxgall (bile salt). We also found, conditioned media of the isolated Lactobacillus inhibited Chromobacterviolaceum growth, whereas the same when diluted inhibit pigment synthesis (result of quorum sensing). The bacteria showed high binding activity to gelatin in comparison to a clinical strain of Escherichia coli.