Identification and Evaluation of in vitro Probiotic Attributes of Novel and Potential Strains of Lactic Acid Bacteria Isolated from Traditional Dairy Products of North-West Himalayas

Background: Fermented dairy products of north-west Himalayas (Himachal Pradesh) are rich sources of potential and novel probiotic isolates which further can be explored for their commercial application. Results: The two potential isolates Pediococcus acidilactici KM0 (accession number- KX671557) and Lactobacillus casei KL14 (KX774469) isolated from traditional fermented dairy products- noni-milk cream and lassi had shown a great potential as probiotics by exhibiting different desirable traits i.e. (that is) low pH tolerance, bile tolerance, autoaggregation, co-aggregation with pathogenic bacteria, cell surface hydrophobicity against O-xylene, antimicrobial activity against challenging food borne pathogens and antibiotic sensitivity thus advocating them as robust candidates for commercial application after going through clinical trials.