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In order to study the diversity of putative lactic acid bacteria (LAB) in freshwater fish, 76 strains of LAB were isolated from intestines and identified by phenotypic tests and 16S rDNA gene sequencing. Phenotypic characterization of the isolates allowed the identification of 18 clusters at 78% similarity level by Hierarchical cluster analysis. Functional evenness index (E value) a measure of phenotypic diversity, was found to be quite high (0.7 approximately) in most of the samples. 16S rDNA gene sequencing identified the isolates as different strains of Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus brevis, Lactobacillus reuteri, Lactobacillus salivarius, Pediococcus pentosaceus, Pediococcus acidilactici, Weissella paramesenteroides, Weissella cibaria, Enterococcus faeciumand Enterococcus durans. Lactobacillus plantarum was found to be the dominating strain and LAB occurred more frequently in hindgut. Most of the strains showed good survival in acid and bile tolerance tests and antimicrobial activity against fish pathogen Aeromonas hydrophila. Different bacteriocin producing genes were detected in several strains by PCR. Selective strains with probiotic attributes could be potential candidates for freshwater aquaculture practices.

A traditional fermented milk product prepared from buffalo milk in Chilika, situated in the eastern coast of India, is known for its unique organoleptic properties, an exceptionally extended shelf-life and a special method of preparation by the ethnic community of that region. In order to study the potential probiotic lactic acid bacteria associated with this indigenous curd, a total of five isolates were identified and characterized for their probiotic properties. The isolates were identified as Lactobacillus plantarum SSU1, Lactobacillus delbreuckii subsp. bulgaricus SSU2, Lactobacillus rhamnosus SSU3, Lactobacillus casei SSU4 and Lactobacillus rhamnosus SSU5 by 16S rDNA gene sequencing. All the isolates showed good acid and bile tolerance ability, antibacterial activity against wide range of pathogens and presence of bacteriocin producing genes. Such strains with the probiotic attributes could be potential novel starter cultures for producing natural probiotic and various fermented functional food.