Isolation and identification of Lactobacillus

acidophilus and Optimization of Culture on Fruit

Powder Containing Media with Immobilized Cells

Master of Science
in
Biotechnology
AKS University, Satna (M.P.)
Session: 2016 2017

Presented by Supervisor
Krishna Hardwaj
Dr. Ashwini A. Waoo
INDEX

Introduction
Review Literature
Material and Methods
Conclusion
Photoplates

References
 Introduction Probiotics

Microorganisms play important role in the production of high protein food content such
as cheese and fermented soyabean products from ancient time.
The absence of pathogenicity and infectivity thus is an essential pre-requisite of
probiotic safety.
Probiotics and their suitable prebiotics can be designed into food products to improve
metabolic activities and stimulate the growth of the probiotic bacteria through their
synergistic effects.
Using prebiotics and probiotics in combination is often described as a symbiotic.
 Lactobacillus acidophilus-

Lactobacillus panis are considered as the most important Lactobacilli in

sourdoughs.
called probiotics such as Lactobacillus acidophilus, Lactobacillus casei, and
others. Probiotic lactic acid bacteria act beneficially in human health,
 Objectives

Isolation and characterization of Lactobaciilus from milk

Production of probiotics on Banana fruit powder containing production
medium
Immobilization of Lactobacillus by sodium alginate method
Activity testing of Immobilized Lactobacillus cells
 Material and Methods
1. MRS media
2. SCP production
3. Identification and characterisatin
A. Motility test
B. atalase test
C. arbohydrate fermentation test

4. Immobilization of Lactobacillus cells

A. By Sodium alginate method
B. Culture of Immobilized cells on Tomato Juice
C. Immobilized Cell Fermentation
5. Collection of fruit weste
6. Analysis of Fruit Wastes
A. Biurete test
B. Benidict test
 Observations and Results

A. Identification of Lactobacillus acidophilus

B. ctivity test for Immobilized Lactobacillus cells

Test for carbohydrate

Test of Protein
Immobilization Lactobacillus cells
 Photo plates

Strick Plate of Lactobacillus Gram Staining of rodshaped gram

positive bacteria
 Conclusion

Lactic acid bacteria are the natural microflora in food and dairy
products.

Lactic acid bacteria are the group of heterogeneous bacteria which

are capable of undergoing homofermentative and hetro fermentation
yielding lactic acid alone or lactic acid along with alcohol.
 References

Ashwani Kumar, Dinesh Kumar(2014) Isolation and characterization of bacteria from

dairy samples of Solan in Himachal Pradesh for identification of Lactobacillus spph.Int.
J. Pharm. Sci. Rev. Res., 25(2), Mar Apr; Article No. 21, Pages: 110-114 ISSN 0976
044X
Aicha Nancib1 , Nabil Nancib1 , Abdelhafid Boubendir1 , Joseph
BoudranBrazilian(2015) The use of date waste for lactic acid production by a fed-batch
culture using Lactobacillus casei subsp. RhamnosusJournal of Microbiology 46, 3, 893-
902 Copyright , Sociedade Brasileira de Microbiologia ISSN 1678-4405
www.sbmicrobiologia.org.br DOI: http://dx.doi.org/10.1590/S1517-838246320131067t
Ana M.P. Gomes and F. Xavier Malcata(1999) Bidobacterium spp. and Lactobacillus
acidophilus: biological, biochemical, technological and therapeutical properties relevant
for use as probioticsTrends in Food Science & Technology 10 139157