Characterization of Lactic Acid Bacteria for Production and Utilization of Probiotic

Abstract

Lactic acid bacteria, or LAB, have long been known to exist in dairy products, but less attention has been paid to their prevalence in Pakistani fruits. Thus, microscopic examination were used to study various lactic acid bacteria that are typically present in fruits grown in Pakistan. Fruit samples chosen at random were examined after the culture enrichment process. Conventional morphological and biochemical examination served as the basis for the initial identification, The final variation and identification of lactic acid bacteria will be done by using molecular approaches, polymerase chain reaction-amplified 16S rRNA-specific DNA that are considered validated method and more reliable to any biochemical test. Before making any alterations, the growing conditions for each strain were carefully controlled. Monitoring all strains after an acid shock that replicates the harsh, acidic environment seen in the gastrointestinal tracts. The findings of the antibiotic sensitivity test revealed an unusually high rate of Oxacillin resistance among isolated LAB strains. As a result, it is expected that using these antibiotics against infections will not disturb the gastrointestinal tract's natural microbiota, which is primarily composed of lactic acid bacteria.