Isolation and characterization of the Lactobacillus spp. from different curd samples of Rajkot district

¹ Department of Microbiology, School of Science, RK University, Rajkot - 360020, Gujarat, India
² Department of Genetics and Plant Breeding, School of Agriculture, Lovely Professional University, Phagwara - 14411, Punjab, India

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Published online: 21 January 2026

Abstract

Identification of different strains of probiotic microorganisms is crucial for advancing applications in food and pharmaceutical companies. This study aimed to isolate and characterize Lactobacillus spp. from curd samples collected across various locations in Rajkot district to evaluate their probiotic potential. A total of 24 isolates were obtained and subjected to phenotypic assessments, including growth at different temperatures, pH levels, bile and NaCl salt tolerance, as well as catalase and oxidase activity, antibiotic susceptibility and cell surface hydrophobicity. The isolates predominantly exhibited characteristics consistent with Lactobacillus spp., with Lactobacillus acidophilus identified as the most prevalent. Notably, isolate SGG1 demonstrated robust phenotypic traits, including high hydrophobicity, acid and bile salt tolerance and resistance to selected antibiotics, indicating its suitability as a probiotic candidate The findings suggest that these Lactobacillus strains, particularly L. acidophilus, possess promising probiotic attributes, necessitating further in vivo investigations to confirm their health benefits and potential applications in food and pharmaceutical industries.