Isolation and identification of probiotic bacterial strains from fermented Lemon

Probiotic bacteria are essential for beneficial effects on organisms’ heath of host nutrition for gastrointestinal function. Probiotics are also regarded as an environmentally friendly treatment method. Lactic acid bacteria (LAB) were referred to as probiotic in scientific literature by Lilley and Stillwell. LAB are a group of gram positive, non-spore forming cocci or rods which produce lactic acid as a major product from fermentation of carbohydrates. Lactobacillus sp. is most utilized group of microorganisms for their potential beneficiary properties as probiotic. Therefore, LAB isolated from lemon was isolated and identified for its probiotic properties.