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

Abstract

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.

Curd Lactobacilli with Probiotic Potentiality

“…The isolated Lactobacillus strains from yogurts tolerated 1-9% sodium chloride in the MRS broth, and all the isolates maintained good growth up to 3% concentration; growth declined with the increase of salt concentration in the broth [14]. In presence of 2% sodium chloride, the growth was observed for all the lactobacilli isolates (n=78), and with an increase of its concentration to 4%, growth of lactobacilli was observed for 38 isolates; however, no growth even for a single strain was noticed at the sodium chloride concentration of 6.5% [20].…”

“…In order to study the probiotic properties of the isolated lactobacilli tests for tolerance to bile salt and low-pH (acid), following the protocol of Liong and Shah [13], and to sodium chloride, following the protocol of Chowdhury et al [14], were conducted under atmospheric carbon dioxide, and the experiments were replicated twice, with slight modifications.…”

Evaluation of Lactobacillus Species Isolated from Swine Intestine for their Probiotic Properties in Piglets

“…In a study on isolated strains from yoghurt, the isolates positive for Lactobacillus were able to grow at pH between 4.0 and 8.0, but the optimum growth was observed at pH between 5.5 and 6.5 when grown in MRS broth at 37°C. The isolated Lactobacillus strains also were able to tolerate 1-9 per cent w/v concentration of NaCl in the MRS broth (Chowdhury et al, 2012).…”

Susceptibility Pattern of Pseudomonas Aeruginosa Producing Enzymes Against Antimicrobial Agent Cell Free Supernatant of Lactococcus With the Focus on Its Determining Quantitatively by Od (Enzyme Linked Immune Sorbent Assay)

“…LAB including Lactococcus spp. is gaining increasing interesting worldwide to be used in the prevention, control and treatment of disease, and health maintenance [7]. Considering the above facts in mind, this study was undertaken to determine the antimicrobial activity of Lactococcus casei against P. aeruginosa growth and its quality and quantity productivity to lipase and protease by two methods (using special media and optical density (OD) method).…”