Isolation and In-Vitro Characterization of Lactobacillus SP, From Traditionally Fermented Black Rice (Karupu Kavuni Arisi) and Brown Rice (Kai Kuthal Arisi)

Authors : Manovina.M, Dr.B.Thamarai selvi, Gousika.T.

Volume/Issue : Volume 4 - 2019, Issue 3 - March

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Probiotics are live and beneficial organisms that helps to maintain the natural balance of gut microbiome.Traditionally fermented Indian foods act as a rich source for isolation of probiotic bacteria. Rice based fermented foods are nourished with micro and macro nutrients. The consumption of Black rice (karupu kavuni arisi) is believed to increase the longivity of the life. The Brown rice (kai kuthal arisi) is excessively packed with wholesome nutrients and vitamins. Black rice and Brown rice have huge advantage over white rice when it comes to nutrient content. The present study focus on Isolation and screening of probiotic organisms from traditionally fermented black rice and brown rice. Different Srains were identified according to morphological, biochemical and physiological criteria. The potential probiotic features was determined by invitro characterization test. The efficient strain was selected and confirmed in accordance with Bergey’s Manual of Determinative Bacteriology which can be used as an ideal probiotic substitute for medical application and also to fullfill the economic needs.

Keywords : Probiotics, Fermented Rice, Isolation, Characterization, Identification, Lactobacillus Sp.


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