Welcome to International Network for Natural Sciences | INNSpub

Paper Details

Research Paper | October 1, 2015

VIEWS 1
| Download 1

A study on probiotic properties of isolated and identified bacteria from regional yoghurts

S.M. Khaledur Rahman, Abdul Jalil, S.M. Mahbubur Rahman, Khondoker Moazzem Hossain

Key Words:


Int. J. Biosci.7(4), 139-149, October 2015

DOI: http://dx.doi.org/10.12692/ijb/7.4.139-149

Certification:

IJB 2015 [Generate Certificate]

Abstract

Probiotics are living microorganisms that fall in the beneficial category, and confer health benefits for the host. Specifically, Lactic Acid Bacteria (LAB) cultures are used for the production of specific probiotic products. The aim of the present study was the isolation and categorization of probiotic bacteria from selected provincial yoghurt, and subsequently study of their probiotic properties through in vivo mice trial. A total of eight isolates were obtained from yoghurt, each two of Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus brevis, and Bifidobacterium spp. According to their physiological and biochemical assay, it was pragmatic that all the species from yoghurt were gram positive, endospore negative, catalase negative and non-motile which are the characteristics of usual probiotic bacteria. Sugar fermentation outline experiments using sixteen vital sugars ensured the presumptive identification of these four species from yoghurt samples. All species were resistant to synthetic gastric juice environment and able to endure artificial bile salts. All species from yoghurt showed good acceptance against low level of phenol and sodium chloride. Isolated probiotic bacteria also able to increase body weight, decrease blood cholesterol level and show antimicrobial activity in in vivo mice trial. The isolated and identified probiotic bacteria of present study could be further scrutinized for probiotic product development.

VIEWS 1

Copyright © 2015
By Authors and International Network for
Natural Sciences (INNSPUB)
http://innspub.net
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

A study on probiotic properties of isolated and identified bacteria from regional yoghurts

Azizpour K, Bahrambeygi S, Mahmoodpour S, Azizpour A, Mahmoodpour S, Bahrambeygi S, Azizpour K. 2009. History and basic of probiotics. Research Journal of Biological Sciences 4, 409-426. http://medwelljournals.com/abstract/?doi=rjbsci.20 09.409.426

Karna BKL, Emata OC, Barraquio VL. 2007. Lactic acid and probiotic bacteria from fermented and probiotic dairy products. Science Diliman 19, 23-34.

Dashkevicz M, Feighner SD. 1989. Development of a differential medium for bile salt Hydrolase-active lactobacillus spp. Applied and Environmental Microbiology 55, 11-16.

De Man JC, Rogosa M, Sharpe ME. 1960. A  medium for cultivation of lactobacilli. Journal of Applied Bacteriology 23, 130–135.

Erkus O. 2007. Isolation, phenotypic and genotypic characterization of yoghurt starter Bacteria. Izmir Institute of Technology, Turkey, Thesis of MS.

Elizete DFRP, Carlos SR. 2005. Biochemical characterization and identification of probiotic lactobacillus for swine. Bulletin Research Center Food Processing 4, 299-310.

FAO/WHO. 2002. FAO/WHO Guidelines for the evaluation of probiotics in food. Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. FAO/WHO Working group, London, Ontario.

Fuller R. 1989. Probiotics in man and animals: a review. Journal of Applied Bacteriology 66, 365–378.

Garvie EI. 1984. Taxonomy and identification of bacteria important in cheese and fermented dairy products, in advances in the microbiology and biochemistry of cheese and fermented milk, edited by F. L. Davies and B. A. Law. Elsevier, England. p.35-67.

Giraffa G, Carminati D, Neviani E. 1997. Enterococci isolated from dairy products: a review of risks and potential technological use. Journal of Food Protection 60, 732– 738.

Gismondo MR, Drago L, Lombardi A. 1999. Review of probiotics available to modify gastrointestinal flora. International Journal of Antimicrobial Agents 12, 287-292. http://dx.doi.org/10.1016/S0924-8579(99)00050-3

Ghanbari M, Rezaei M, Jami M, Nazari RM. 2009. Isolation and characterization of Lactobacillus species from intestinal contents of beluga (Huso huso) and Persian sturgeon (Acipenser persicus). Iranian Journal of Veterinary Research 10, 152-157.

Graciela F, de V, Maria PT. 2001. Food Microbiology Protocols (J.F.T. Spencer and A.L.R.D. Spencer, Ed.), Totowa, New Jersey: Humana Press Inc., chap. 21 (Probiotic Properties of Lactobacillus). p. 173-181.

Guarner F, Perdigon G, Corthier G, Salminen S, Koletzko B, Morelli L. 2005. Should yoghurt cultures be considered probiotic? British Journal of Nutrition 93, 783-786. http://dx.doi.org/10.1155/2014/572754

Hoque MZ, Akter F, Hossain KM, Rahman MSM, Billah MM, Islam KMD. 2010. Isolation, Identification and Analysis of Probiotic Properties of Lactobacillus Spp. From Selective Regional Yoghurts. World Journal of Dairy & Food Science 5, 39-46.

Lilly DM, Stillwell RH. 1965. Probiotics: growth promoting factors produced by microorganisms. Science 147, 747-748.

Linn ZM, Kyaw Nyein AYE, San San YU. 2008 (12-14 Nov). Processing of Probiotic Yogurt. GMSARN International Conference on Sustainable Development: Issues and Prospects for the GMS.

Maniruzzaman M, Khan MFR, Amin MM, Paul AK, Islam M. 2010. Isolation and identification of bacterial flora from milk of apparently healthy buffalo-cows. International Journal of Biological Research 1, 13-16.

Martini MC, Kukielka D, Savaiano DA. 1991. Lactose digestion from yogurt: influence of a meal and addition lactose. American Journal of Clinical Nutrition 53, 1253- 1258.

Mazza G. 1998. Functional Food, Biochemical and Processing Aspects. Taylo and Francis, GP. LLC. Roca Raton. 357-374 P.

Prasad J, Gill H, Smart J, Gopal PK. 1998. Selection and characterization of Lactobacillus and Bifidobacterium strains for use as probiotics. International Dairy Journal 8, 993-1002.

Reller LB. Mirrett S. 1975. Motility-Indole-Lysine medium for presumptive identification of enteric pathogens of Enterobacteriaceae. Journal of Clinical Microbiology 2, 247-252

Rosenfeldt V, Benfeldt E, Nielsen SD, Michaelsen KF, Jeppesen DL, Valerius NH, Paerregaard A. 2003. Effect of probiotic Lactobacillus strains in children with atopic dermatitis. Journal of Allergy and Clinical Immunology 111, 389-395.

Saccaro DM, Hirota CY, Tamime AY, Oliveira DE. MN. 2011. Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk. African Journal of Microbiology 23, 3901-3906.

Salminen SC, Bouley MC, Boutron-Ruault JH, Cummings, Franck A, Gibson GR, Isolauri E, Moreau MC, Roberfroid M, Rowland I. 1998. Functional food science and gastrointestinal physiology and function. British Journal Nutrition 80, 147-171.

Schillinger U, Lucke FK. 1987. Identification of lactobacilli from meat and meat products. Food Microbiology 4, 199-208.

Schrezenmeir J, de Vrese M. 2001. Probiotics, prebiotics and synbiotics: approaching a definition. American Journal of Clinical Nutrition 73, 361–364.

Silva AM, Bambirra EA, Oliveria AL, Souza PP, Gomes DA, Viera EC, Nicoli JR. 1999. Protective effect of bifidus milk on the experimental infection with Salmonella enteritidis subsp. typhimurium in conventional and gnotobiotic mice. Journal of Applied Microbiology 86, 331-336.

Taranto MP, Medici M, Perdigon G, Ruiz Holgado AP, Valdez GF. 1998. Evidence for hypocholesterolemic effect of Lactobacillus reuteri in hypercholesterolemic mice. Journal of dairy science 81, 2336- 2340.

Teuber M, Geis A, Neve H. 1995. The genus Lactococcus in the prokaryotes. Vol II. Balows A, Truber HG, Dworkin, Harder MW, Schleifer KH, editors. New York, NY, Springer Verlag. 1482-501 P.

Vesa TH, Marteau P, Korpela R. 2000. Lactose intolerance. Journal of the American College of Nutrition 19, 165-175.

Xanthopoulos V, Litopoulou-Tzanetaki E, Tzanetakis N. 2000. Characterization of Lactobacillus isolates from infant feces as dietary adjuncts. Food Microbiology 17, 205-215.

Zinedine A, Faid M. 2007. Isolation and characterization of strains of Bifidobacteria with probiotic properties in vitro. World journal of dairy & food science 2, 28-34.

SUBMIT MANUSCRIPT

Style Switcher

Select Layout
Chose Color
Chose Pattren
Chose Background