IN-VITRO EVALUATION FOR CHOLESTEROL REDUCTION POTENTIAL OF LACTOCOCCUS SPECIES ISOLATED FROM GARLIC AND GINGER
The genus Lactococcus contains Lactic acid bacteria within the family Streptococcaceae. These bacteria are micro aerophilic, homo fermentative, Gram-positive that ferment hexoses to produce lactic acid. They are generally recognized as safe (GRAS) and used in dairy fermented products like yogurt and cheese. The objective of the study was to assess the probiotic ability of Lactococcus species that help reduce cholesterol. Garlic and Ginger were collected from the local market. De Man Rogosa agar was used for isolation of Lactococcus lactis cream to white colonies were showed on MRS agar Gram positive cocci- shaped bacteria were found under the microscope after microscopic investigation. The bacteria were further confirmed by biochemical and carbohydrate fermentation tests. All the biochemical tests were negative for Lactococcus except Methyl Red which was positive. Then the antibiotic susceptibility was determined using Kirby-Bauer disc diffusion method. It exhibited an intermediate range towards Amoxicillin Clavulanic Acid, Piperacillin / Tazobactam, Clindamycin, and Kanamycin while sensitive toward Chloramphenicol, Ofloxacin, Ciprofloxacin, and Levofloxacin. The cholesterol reduction potential of Lactococcus lactis was determined by spectrophotometer at 620nm. The cholesterol degradation results were recorded by the percentage of cholesterol that has assimilated. The results showed that the Lactococcus lactis isolated from garlic has degraded more cholesterol 12.97% at concentration of 600?g/ml as compared to ginger which showed 7.62% at the same concentration. The present study showed that the cholesterol degrading potential of Lactococcus lactis sp. Isolated from garlic could be utilized in the field of synthetic medicines in treating cardiovascular diseases.