Asian Science

Abstract

Twenty one isolates were obtained from two different sources like fermented Sorghum and Ragi grains. Out of which eleven isolates obtained from Sorghum grains. Remaining ten isolates were from Ragi grains. Microscopic observation and morphological characterization of the all twenty one isolates confirmed that they were Gram positive, mostly short rods and coccobacilli. The physiological and biochemical characterization confirmed that the isolates used were lactobacilli. All these isolates were screened for its probiotic characters such as antimicrobial activity against food spoilage organisms and also for bile tolerance and pH tolerance.

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