• Dr.Arti A Raval
• Mathukiya Kelvi . V

Lactobacilli are gram positive, coccobacilli or rods, non-spore forming cocci. Lactic acid can be produced by carbohydrate fermentation or chemical synthesis. LAB produce lactic acid as an end product by carbohydrate fermentation. In the present study lactic acid bacteria from different samples like fermented foods, Milk, Curd, Curry leaves, Tomato leaves, Fermented Milk were isolated and characterized. Effect of pH, temperature, carbon sources and bile salts on lactic acid production was determined and estimation of Lactic acid was carried out. Efficiency and evaluation of the probiotic effect of plant extracts of bilva (Aegle marmelos) and Aloevera were observed on selected isolates.

1. Lactobacilli 2. Fermentation 3. Probiotic 4. Lactic acid bacteria

"Screening of Lactic Acid producing bacteria and assessment of the Probiotic Effect of Plant Extracts on the selected bacteria", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 6, page no.1062-1083, June-2020, Available :http://www.jetir.org/papers/JETIR2006150.pdf

"Screening of Lactic Acid producing bacteria and assessment of the Probiotic Effect of Plant Extracts on the selected bacteria", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 6, page no. pp1062-1083, June-2020, Available at : http://www.jetir.org/papers/JETIR2006150.pdf