Journal of Food Science and Technology

, Volume 50, Issue 6, pp 1114–1121 | Cite as

Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter

  • Bharti K. Iyer
  • Rekha S. Singhal
  • Laxmi AnanthanarayanEmail author
Original Article


An Indian traditional fermented food, idli batter, was used as a source for isolation of lactic acid bacteria (LAB). A total of 15 LAB strains were isolated on the basis of their Gram nature and catalase activity. Of these, one lactobacilli strain and one lactococci strain which showed antimicrobial activity were identified using biochemical characterization, sugar utilization and molecular sequencing. The microbes, labeled as IB-1 (Lactobacillus plantarum) and IB-2 (Lactococcus lactis) were tested for their in vitro tolerance to bile salts, resistance to low pH values and acidifying activity. Both the strains showed good viability (IB1- 58.11%; IB2- 60.84%) when exposed to high bile salt concentration (2%) and acidic pH of ≤pH 3.0 (IB1- 88.13%; IB2- 89.85%). Lactic acid (IB1- 181.93 mM; IB2- 154.44 mM), biomass production (IB1- 0.65; IB2- 0.58 g/l) after 54 h as well as qualitative estimation of β-galactosidase and vitamin B12 production were also studied to check their suitability as an industrially important strain for production of important biomolecules.


Idli batter Probiotic Lactic acid bacteria Bile tolerance 



We would like to thank Prof. Yogesh Souche, National Centre for Cell Science, Pune University for helping in determining the 16S rRNA sequences of the isolated strains.


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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Bharti K. Iyer
    • 1
  • Rekha S. Singhal
    • 1
  • Laxmi Ananthanarayan
    • 1
    Email author
  1. 1.Food Engineering and Technology DepartmentInstitute of Chemical TechnologyMumbaiIndia

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