PROBIOTIC AND FUNCTIONAL ATTRIBUTES OF PROBIOTIC LEUCONOSTOCCITREUM STRAIN MRKAK2

The development of functional foods and their safety assessment is required for well-being the human health. In present study, we have isolated identified a potential probiotic bacterium from fermented garlic pickle that exhibits an improvement in health status upon consumption. order to assess bacterium, vitro tests were performed, including tolerance acid, pancreatin,bile, adhesion ability gastrointestinal cell lines. strain was evaluated using antibiotic susceptibility test. obtained results showed as Leuconostoccitreum strainMRKAK2 based on 16S rRNA sequencing. isolate demonstrated acidic pH (pH 1.0 3.0), 0.3% pepsin 2.0), 0.1% pancreatin 8.0), bile (0.3% 1%) efficient line HT-29.The also exhibited towards ampicillin, tetracycline, streptomycin, sulphatriad, whereas it resistance against chloramphenicol penicillin-G.The sensitivity pattern similar other Lactobacillus strains.Thus, our exhibitedthat L.citreum MRKAK2 developingfermented foods.