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Research Paper | November 1, 2015

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Optimization of probiotic activity of Lactobacillus acidophilus characterized from commercial yoghurt

Md. Ashrafuzzaman, Farhana Momtaz, Md. Javed Foysal, Md. Hazrat Ali, Md. Mahbubur Rahman

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Int. J. Biosci.7(5), 94-99, November 2015

DOI: http://dx.doi.org/10.12692/ijb/7.5.94-99

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Abstract

In this study, five (5) Lactobacillus acidophilusisolates characterized from local yoghurt sample after enrichment in MRS broth using biochemical and morphological examination. Two of the five, isolate LA002 and LA005, posed best probiotic activity on test organisms.Al of theL. acidophilusisolates grew best at 37°C with an initial pH 5. However, the best activity ofL. acidophilus was observed in pH 6. The two lactic acid bacterial isolates, LA002 and LA005 demonstrated potent antimicrobial activity against different multidrug resistant isolates of Escherichia coli, Klebsiella pneumonia and Salmonella typhimorium. The L. acidophilus was found to be the most potent antagonistic microbe against E. coli and activity was much higher than onion and garlic. K. pneumonia also significantly inhibited by L. acidophilusisolates. However, L. acidophilus isolates can not considerably inhibit the growth of S. typhimorium.These results demonstrated that L. acidophilus bacteria can support a healthy digestive tract and can be used as a probiotic supplementation.

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Optimization of probiotic activity of Lactobacillus acidophilus characterized from commercial yoghurt

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