Vidya Jyoti Institute of Higher Education, SAS Nagar (Punjab) India

The lactic acid bacteria are the group of gram positive, low GC, cocci or rod, non spore former bacteria. Due to their friendly nature and other health benefits they are generally regarded as safe (GRAS). Currently, a lot of attention given in the field due to nobility of LABs. The LAB has a wide verity of health benefits viz. improve gut health, boost immunity, kill intestinal pathogens, lower cholesterol etc. In the present study the work was focused with the isolation of bacteriocin producing probiotic lactic acid bacteria from different dairy products and the characterization for different probiotic attributes. Morphologically five distinct LABs recovered from different dairy products. All the isolates were morphologically and biochemically characterized. The antimicrobial activity (bacteriocin production activity) was evaluated by agar well diffusion method against five human pathogens. All the 5 isolates were positive for bacteriocin production and shown different degree of antibacterial activity. The isolates further screened for probiotics attributes viz. temperature tolerance, ph tolerance, cell surface hydrophobicity and bile salt tolerance test. It was found that all the isolates shown varied range of value in these tests. But isolate LC shown maximum probiotic potential can tolerate a pH of 2.5, with cell surface hydrophobicity 53.8% and bile salt tolerance upto 0.8%. Therefore the isolate LC fulfill the criteria to be considered as probiotic isolate.