Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 3 vol. 5 2015-12-01 2015-12-01 CHARACTERIZATION OF BACTERIOCIN PRODUCER “LACTOBACILLUS BREVIS UN” AS POTENTIALPROBIOTIC STRAIN 216 220 EN Neha Gautam Neha Gautam Nivedita Sharma Nivedita Sharma Present study was carried out to classify a bacteriocin producer bacterial isolate, Lactobacillus brevis UN under the category of probiotics. L. brevisUN isolated from “Dhulliachar” which is a powdered mixture of seeds of Cucurbita pepo and Sesamum indicum consumed by the people of North East region of India as a condiment of food.Isolate was identified by conventional and molecular techniques. Isolated strain was tested for different probiotic attributes. Lactic acid production and auto aggregation capacity of L. brevis UN were 1.44 % and 40.54 % respectively. Isolate showed maximum adhesion of 42 % for xylene, survived at pH 1.0 after 180 minutes, exhibited some degree of bile salt tolerance, showed bacteriocin production potential and found sensitive to most of the antibiotics. Overall cumulative probiotic potential for L. brevis UN was 95.83 %. L. brevisUN fulfill the criteria of potential probiotic therefore, it can be used by food industries in probiotic preparation.