ISOLATION, SCREENING, CHARACTERIZATION AND DETERMINATION OF B-COMPLEX VITAMINS BY LACTOBACILLUS STRAINS FROM DIFFERENT SOURCES OF MEATAbstract
In this study, isolation, screening, characterization, antibiotic susceptibility tests, curing & Determination of B-complex vitamin production by potent probiotic Lactobacillus strains from different sources of meat was analysed. 250 grams of intestine parts of goat meat and beef each were transferred to MRS broth to screen the potent probiotic Lactobacillus strains. Initially 57 strains were isolated and confirmed by gram`s staining and catalase tests. After that, 51 strains selected for further biochemical tests to confirm all were Lactobacillus. Later, 41 strains were selected for antibiotic susceptibility tests by using three different classes of antibiotics viz., tetracycline, ampicilin, and streptomycin. Those strains which showed resistant to all three antibiotics used, further selected for curing of plasmid DNA and again antibiotic susceptibility tests was performed by the same antibiotics used before. Finally, only 5 strains were selected as potent probiotic Lactobacillus and unfortunately all strains from Beef intestine derived. Then, determination of B-Complex vitamin production of those selected 5 potent probiotic Lactobacillus by thin layer chromatographic method; Spectroflurophotometric method and RP-HPLC method were performed. From those methods confirmed as, all the five Lactobacillus strains were producing only riboflavin among the B-Complex vitamins, in trace amounts when compared to standard riboflavin and control (media without Lactobacillus). Those five isolated potent probiotic strains of Lactobacillus were named as B-01; B-06; B-12; B-21 & B-23. (The term B refers Lactobacillus strains isolated from Beef intestine and numeric value refers particular strain).