28, May 2025

Isolation and Analysis of Probiotic Properties of Lactobacillus spp. from Selective Traditional Curd (Sangom Aphamba)

Uncategorized, VOLUME-11; ISSUE-5; MAY-2025

Author(s): 1. Luxmida Nongthombam, 2. Pratibha Huidrom

Authors Affiliations:

  1. Research scholar, Department of Microbiology, Manipur International University, Ghari, Imphal- 795140, Manipur, India.

2. Associate Professor, Department of Microbiology, Manipur International University, Ghari, Imphal-  795140, Manipur, India.

DOIs:10.2015/IJIRMF/202505041     |     Paper ID: IJIRMF202505041


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Abstract: Traditional curd (Sangom Aphamba) is considered as a potential source of probiotics. In the present study, Lactobacillus spp. were isolated from five traditional curd samples collected from Khangabok named as (LS1K), Haorang Keirel (LS2HK), Oinam (LS3O), Mayang Imphal (LS4MI) and Sanjenbam (LS5SJ) regions in Manipur and one sample of curd prepared from boiled milk (LS6LMS) for the isolation of Lactobacillus spp.  Single colonies were isolated by serial dilution method on MRS (de Man, Ragosa, and Sharpe) agar plate by subsequent streaking. Isolated strains were analysed for probiotic properties including acid (pH) and NaCl tolerance, sugar fermentation and catalase test. Acid tolerance test was performed in MRS broth with pH 2, 4 ,6 & 8 and NaCl tolerance in MRS broth with 2%, 4%, 6% and 8% conc. It was observed that all the isolates except LS3O(Oinam) were able to survive in highly acidic pH 2 and survived in 2% and 4% NaCl concentrations. Sugar fermentation tests showed that the isolates were able to ferment the test sugar. This study indicated that the Lactobacillus spp. isolated from traditional curd (Sangom Aphamba) samples have potential probiotic properties.
Lactobacillus spp., traditional curd, Sangom Aphamba, probiotic.

Luxmida Nongthombam,  Pratibha Huidrom (2025); Isolation and Analysis of Probiotic Properties of Lactobacillus spp. from Selective Traditional Curd (Sangom Aphamba), International Journal for Innovative Research in Multidisciplinary Field, ISSN(O): 2455-0620, Vol-11, Issue-5, Pp.257-261.          Available on –   https://www.ijirmf.com/

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