AN APPROACH TO DIFFERENTIATE, ENUMERATE, ISOLATE, CHARACTERISE LACTOBACILLUS SP. FROM NATURAL SOURCES VS ARTIFICIAL SOURCE
S. Suba*, S. Vijayakumara and V. Rambabu
Rapid scientific and technological advances have allowed for a more detailed understanding of the Lactobacillus sp., its relevance as beneficial probiotic organism and the entire body-wide micro biome, to human health and well-being. Unknowingly, recent time’s public have started consuming fermented dairy products containing live bacteria to cure intestinal discomforts. Many studies have provided suggestive evidence that probiotics (Lactobacillus sp.) can influence, prevent against IBS, Crohn’s disease and ulcerative colitis, the three of which are powerfully harmful, as well as in eradicating basic digestive problems like bloating, diarrhoea and constipation. So a need to develop, characterise good bacteria from various natural and artificial sources including breast milk, cow’s milk, pasteurised milk, yoghurt, curd etc., are becoming popular. Based on this urge, an approach has been made in this study, to differentiate and characterise lactobacillus sp. from different sources.
Keywords: Lactobacillus sp., Probiotics, breast milk, cow’s milk, pasteurised milk, yoghurt, curd.
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