Isolation, characterization and antimicrobial activity of Lactobacillus species (K 3) from fermented toddy of Cocus nucifera

M. Krishna Moorthy, Bijaya Kum

Abstract

toddy and it was characterized and optimized with various parameters to show the organism is probiotic. Among the six isolate one strain was confirmed as Lactobacillus species by various Bio Chemical and Gram staining and named as K 3. Characterization and optimization study such as pH, bile salt and salt tolerant was performed to confirm it as probiotic. In optimization studies the pH range of about 4 and salt tolerance 7 % concentration and bile salt concentration range about 4% showed maximum bacterial population thus the organism K3 (Lactobacillus sps) was taken for further study to determine its antimicrobial efficacy against human pathogens.