Isolation and Identification of Lactic Acid Bacteria Isolated from Traditional Drinking Yoghurt in Khartoum State, Sudan

Ali, Asmahan A.

doi:10.3923/crb.2011.16.22

Cited by 27 publications

(18 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The isolated Lactobacillus spp. can tolerate a wide range of pH (1)(2)(3)(4)(5)(6)(7)(8)(9) and grow well at acidic pH (1)(2)(3)(4)(5). NaCl is an inhibitory substance which may inhibit growth of certain types of bacteria and probiotic organisms have to withstand high salt concentration in human gut [18].…”

Section: Isolate-y 1 Isolate -Y 2 Isolate-y 3 Isolate-ymentioning

confidence: 99%

See 1 more Smart Citation

Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity

Chowdhury¹,

Hossain²,

Mostazir³

et al. 2012

J Bacteriol Parasitol

View full text Add to dashboard Cite

Since the beneficial effects of viable probiotic bacteria as dietary supplements have gained huge research interest, Lactobacillus spp. with probiotic characteristics are widely used to prepare fermented dairy products such as yoghurts, milk-shakes etc. In this study, eight (08) homemade yoghurt samples were collected from different regions in the country for isolation of probiotic Lactobacillus spp. Among the samples, four (04) isolates were identified as Lactobacillus plantarum based on their growth and biochemical characteristics. The Isolates were resistant to NaCl (1-9%) and bilesalt (0.05-0.3%) and showed good growth in the acidic condition, while maximum growth was observed at pH around 6.0. The isolates were examined for their antibacterial activity against nine (09) different test pathogens and found all pathogens are inhibited their growth to some extent but maximum zone of inhibition was observed against Bacillus cereus (53.20 mm) and minimum was against Staphylococcus aureus (19 mm) after 72 hour incubation. The results of the present study indicate that, homemade yoghurts in Bangladesh are potential source of probiotic Lactobacillus spp. Further extensive research on isolation and characterization of probiotic organisms from local fermented foods and their growth optimization might be required for development of probiotic enriched food supplements in our country.

show abstract

Section: Isolate-y 1 Isolate -Y 2 Isolate-y 3 Isolate-ymentioning

confidence: 99%

“…are Generally Recognized as Safe (GRAS) bacteria that have been used in the processing of fermented food for centuries [1]. They occur naturally as indigenous microflora in fermented milk products such as yoghurt [2]. There is a growing interest in the use of Lactobacillus spp.…”

Section: Introductionmentioning

confidence: 99%

Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity

Chowdhury¹,

Hossain²,

Mostazir³

et al. 2012

J Bacteriol Parasitol

View full text Add to dashboard Cite

show abstract

“…Biochemical techniques include catalase, oxidase, aerobic and anaerobic tests (Holt et al, 1994). Lactic acid bacteria are naturally present in milk and other dairy products, such as milk of Sumbawa horse (Sujaya et al, 2008), sheep milk (Acurcio et al, 2014), cow milk (Wassie and Wassie, 2016), buffalo milk (Duary et al, 2011;Rizqiati et al, 2015), dadiah (Sameen et al, 2010), cheese (Zeppa et al, 2004;Abdi et al, 2006;Luiz et al, 2017), yoghurt (Azadnia and Khan Nazer, 2009;Ali, 2011;Khalil and Anwar, 2016;) and kefir grain (Sefidgar et al, 2014;Zanirati et al, 2014;Garofalo et al, 2015;Kivanҫ, 2015).…”

Section: Introductionmentioning

confidence: 99%

The Characteristics of Lactic Acid Bacteria Isolated from Indonesian Commercial Kefir Grain

Sulmiyati¹,

Said²,

Fahrodi³

et al. 2018

MJM

View full text Add to dashboard Cite

Aims: Kefir is a fermented dairy product using lactic acid bacteria, such as Lactobacillus lactis and L. delbrueckii subsp. bulgaricus mixed with yeast and produces acids and alcohols. Lactic acid bacteria (LAB) can be identified based on morphological and biochemical characteristics, using macroscopic and microscopic examination and biochemical tests. This study aims to isolate LAB from commercial kefir grain and to conduct an identification based on morphological characteristics using macroscopic, microscopic and biochemical techniques. Methodology and results: LAB isolated from kefir grain was grown on nutrient-agar medium and then transferred to the MRS agar medium. Macroscopic observations included recording the colony size, color, form, surface, and edge. Microscopic examination involved Gram staining and spore staining. Biochemical assays included oxidase test and aerobic and anaerobic tests. The results obtained were lactic acid bacteria which were negative in the catalase and oxidase tests, positive for Gram staining, spore staining was negative, and aerobic and anaerobic tests were positive; the bacteria were rod-shaped and rounded. Conclusion, significance and impact of study: Lactic acid bacteria isolated from kefir grains were identified by macroscopic and microscopic examination of morphology and using biochemical tests putatively identified as Lactococcus cremoris, Streptococcus cremoris and L. plantarum.

show abstract

“…are Generally Recognized as Safe (GRAS) bacteria that have been used in the processing of fermented foods. They occur naturally as indigenous microflora in raw milk and fermented milk products (Ali, 2011).…”

Section: Introductionmentioning

confidence: 99%

Isolation, Identification and Screening of Potential Probiotic Bacteria in Milk from South African Saanen Goats

Makete

Aiyegoro

Thantsha

2016

Probiotics & Antimicro. Prot.

View full text Add to dashboard Cite

Isolation and Identification of Lactic Acid Bacteria Isolated from Traditional Drinking Yoghurt in Khartoum State, Sudan

Cited by 27 publications

References 8 publications

Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity

Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity

The Characteristics of Lactic Acid Bacteria Isolated from Indonesian Commercial Kefir Grain

Isolation, Identification and Screening of Potential Probiotic Bacteria in Milk from South African Saanen Goats

Contact Info

Product

Resources

About