A study on probiotic properties of isolated and identified bacteria from regional yoghurts
Paper Details
A study on probiotic properties of isolated and identified bacteria from regional yoghurts
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.
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S.M. Khaledur Rahman, Abdul Jalil, S.M. Mahbubur Rahman, Khondoker Moazzem Hossain (2015), A study on probiotic properties of isolated and identified bacteria from regional yoghurts; IJB, V7, N4, October, P139-149
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