2. ISOLATION, CHARACTERIZATION AND IDENTIFICATION OF PROBIOTIC BACTERIA FROM FRUITS AND VEGETABLES by PRIYANKA GAJJAR, PRIYANKA PATEL, ZALAK RATHOD AND BALDEV PATEL
The purpose of the study was to isolate, characterize and identify probiotic bacteria from fruit and vegetable samples. A total of seven fruits namely grapes, pomegranate, kiwi, guava, amla, plum, tomato and four vegetables namely cucumber, cauliflower, capsicum and cabbage samples were collected from the local market of Mehsana district, Gujarat, India. The extracts were prepared and plated on De Man, Rogosa and Sharpe (MRS) agar plate, Nutrient agar plate, Glucose Yeast Extract (GYE) agar plate, Hi chrome Bacillus Agar plate, and Luria Bartein (LB) agar plate. Based on morphological properties, forty two bacterial isolates were selected and screened. Five bacterial isolates selected were further evaluated for physiological and biochemical characterization. The isolates showed good potential to survive at pH 2.0 and pH 7.0 and were resistant to bile salt (0.3%). The isolates were able to produce exo polysaccharide (EPS) on 5 per cent sucrose containing medium and able to tolerate NaCl concentration between 5 to 30 per cent. These selected isolates did not show haemolytic and gelatinase activity and hence considered to be safe.
KEY WORDS: Probiotic, Bile salt, Exo-Polysaccharide, Haemolytic activity, Geatinase activity.