Screening and characterization of probiotic bacteria from fermented foods.Shweta, Shanmugapriya and Nithyashree,Dr. Prithika Udayakumar*

Finger millet (Eleusine coracana) is a seeded annual cereal which belongs to the grass family, Poaceae. The seeds, which may be white, light brown, or dark brown, are consumed in a variety of forms including as unleavened bread made from milled flour. Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. To examine whether the probiotic bacteria present in Indian fermented foods has the ability to withstand different intestinal environment. Millet porridge samples will be prepared and subsequently screening of probiotic bacteria will be performed. Biochemical and molecular characterization of the probiotic strain will be executed. The ability of probiotic bacteria to withstand various physiological factors will be assessed. Firstly preparation of the poridge and serial dilution was performed for many dilutions from 10 -1 to 10 -10 . The antibiotic sensitivity test were tested for all the antibiotics to check whether it is sensitive or resistant .In gram staining to find out the bacteria is positive or negative. Biochemical characterization is a standardized colorimetric identification system utilizing four conventional biochemical test and eight carbohydrate utilization test. The isolation of DNA from bacteria is relatively simple process. The organism to be used should be grown in a favourable medium at an optimal temperature, and should be harvested in late log to early stationary phase for maximum yield.