Isolation And Identification Of Bacterial Culture From Curd And Pickle

Abstract

In the present study, ten isolates were collected from homemade curd and pickle samples. Bacterial isolates C1, C2, C3, C4, C5, P6, P7, P8, P9 and P10 colonies were identify on the basis of  colony and morphological characteristics. Colonies of isolates were observed creamish white, different size circular form with regular margin, opaque opacity and gram positive, rod shape. Then all isolates were tested for various biochemical tests such as MR, VP, citrate utilization, indole production and catalase activity shows negative results. Further, two among ten isolates were chosen for in vitro testing of probiotic qualities like acid and bile salt tolerance, antibiotic susceptibility, phenol resistance, and hemolytic activity test. Overall results show that C1 and P6 isolates ability to withstand PH 2.0 3.0 4.0, good acidic conditions, and 0.3% bile resistance in order to successfully colonize and outcompete pathogens in the gastrointestinal environment. After the results of phenol resistance are able to survive at 0.4% and 0.6% phenol concentrations. Antibiotic accessibility has shown maximum resistance against the three antibiotics like Ampicillin (10mcg), penicillin- G (10mcg) and vancomycin (30mcg). None of the strains tested positive for haemolysis when isolates were tested. Chosen isolates don't show any signs of pathogenicity and are safe to use.