1Department of Life Sciences, Shri Venkateshwara University, Gajraula, Amroha District, Uttar Pradesh-244 236, India
2Department of Life Sciences, Shri Venkateshwara University, Gajraula, Amroha District, Uttar Pradesh-244 236, India
Department of Biochemistry, Kurukshetra University, Kurukshetra-136 119, India
*Corresponding author's e-mail: sumankandola@ymail.com
Online published on 30 April, 2016.
Lactobacillus casei group is commonly used as probiotics. Various factors affect their viability in gastrointestinal tract. Twenty two strains of Lactobacillus casei group, were assessed for acid tolerance attribute. ASCC 292 showed the highest viability at pH 1.5. Fifteen remaining strains have shown no activity after 1 h. At pH 2.0, ASCC 1002 has shown lowest viability after 2 h of incubation. At pH 2.5, all twenty two strains decreased their viable count after 3 h of incubation. Greater viable count of Lactobacillus strains were observed at pH 3.0. This study suggests the importance to identify all the useful Lactobacillus strains in order to study further for their therapeutic benefits.
Acid tolerance, Gastrointestinal, Lactobacillus, Probiotics
