Selection criteria of Pediococcus sp. and Bifidobacterium bifidum Strains Isolated from Cereals Based on Fermented Food for Probiotic Use

Cereal based Fermented foods are a rich source of Probiotic organisms. Once if the Probiotic organisms are consumed, it should be capable of adhering to the colon region. To find out the efficiency of Pediococcus sp. and Bifidobacterium sp. they were subjected to in-vitro tests such as tolerance to bile, resistance to low pH values, cell adhesion and antagonistic activity among the two organisms, Bifidobacterium sp. showed better growth at pH 3.5 than Pediococcus sp. during the increased incubation time. Cells remain viable up to 0.8% of bile concentration beyond which the multiplication was slow in the case of both the strains. Bifidobacterium sp. showed good adherence to the substratum than Pediococcus sp. Both the organisms were antagonistic against common enteric pathogens, which is an ideal characteristic of a probiotic.