Mohammad Shaokat ALİ, Shamima AHMED, Forhad UDDİN, Abdul MATİN, Mohammad Sharif UDDİN, Nilufa YEASMİN

Characterization of Probiotic Properties of Lactic Acid Bacteria Isolated from Yoghurt Available in Bangladesh

Yoghurt is the common fermented dairy product consumed worldwide and it is considered a potential source of probiotic bacteria (Lactobacilli and Lactococci). To assess the in-vitro probiotic properties of lactic acid bacteria, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii and Lactobacillus plantarum species isolated from yoghurt sold in different local markets of Chittagong region in Bangladesh were examined by morphological characteristics and biochemical tests. In the preliminary test, all isolates were grown well at acidic pH (pH 3-5) while the optimum growth temperature was 37°C and better growth was observed in the presence of 1-8% NaCl concentrations. In addition, the selected isolates were able to survive up to 3% bile salt concentrations while the best tolerance was at 1% bile salt. The strains successfully inhibited the growth of common pathogenic bacteria likely Escherichia coli, Pseudomonas aeruginosa, Salmonella Paratyphi, Staphylococcus aureus and Bacillus subtilis examined by in vitro growth inhibition test. Most of the isolated strains exhibited resistance pattern against ten commonly used antibiotics in foodborne illness in the country. However, the strains in yoghurt sold at Chittagong city have ideal probiotic characteristics and this fermented dairy product could be a potential source of human probiotic bacteria.

PDF

___

Aslam S, Qazi JI. 2010. Isolation of acidophilic lactic acid bacteria antagonistic to microbial contaminants. Pak J Zool. 42(5): 567-573.

Bauer AW, Kirby WM, Sherris JC, Turck M. 1966. Antibiotic susceptibility testing by a standardized single disk method. Am J Clin Pathol. 45(4): 493-496.

Buchanan RE, Gibbons NE. 1974. Bergey’s Manual of Determinative Bacteriology. 8th Edition. Baltimore: The Williams and Wilkins Company.

Harun-ur-Rashid M, Togo K, Ueda M, Miyamoto T. 2007. Probiotic Characteristics of Lactic Acid Bacteria Isolated from Traditional Fermented Milk ‘Dahi’ in Bangladesh. Pak J Nutri. 6 (6): 647-652. DOI: Doi =10.1.1.485.6268 &rep=rep1

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 J Dairy Food Sci. 5(1): 39-46.

Hutt P, Shchepetova J, Loivukene K, Kullisaar T, Mikelsaar M. 2006. Antagonistic activity of probiotic lactobacilli and bifidobacteria against entero- and uropathogens. J Appl Microbiol. 100: 1324–1332. DOI: doi/10.1111/j.1365- 2672.2006.02857.x/pdf

Ibourahema C, Dauphin RD, Jacqueline D, Thonart P. 2008. Characterization of lactic acid bacteria isolated from poultry farms in Senegal. Afr J Biotechnol. 7 (12): 2006-2012. DOI: 10.5897/AJB2008.000-5048

Lilly DM, Stillwell RH. 1965. Probiotics: growth-promoting factors produced by microorganisms. Science. 147(3659): 747-748. DOI: 10.1126/science.147.3659.747

Margaretha E, Lindayani, Laksmi H. 2013. Isolation and Screening Lactic Acid Bacteria from Sayur Asin Aa Starter for Probiotic Beverages. The 3rd International Conference of Indonesian Society for Lactic Acid Bacteria (3rd ICISLAB), ISBN: 978-979-19546-1-7.

Murray BB. 1990. The life and times of the enterococcus. Clin Microbiol Rev. 3: 46–65. PMCID: PMC358140

Nowroozi J, Mirzaii M, Norouzi M. 2004. Study of Lactobacillus as Probiotic Bacteria. Iran J Public Health. 33(2): 1 -7. PMCID: PMC3910179

Patil MM, Pal A, Anand T, Ramana KV. 2010. Isolation and characterization of lactic acid bacteria from curd and cucumber. Indian J Biotechnol. 9: 166-172.

Rao MS, Pintado J, Stevens WF, Guyot JP. 2004. Kinetic growth parameters of different amylolytic and nonamylolytic Lactobacillus strains under various salt and pH conditions. Biores Technol. 94: 331 – 337. DOI: 10.1016/j.biortech.2003.11.028

Sakala RM, Hayashidani H, Kato Y, Kaneuchi C, Ogawa M. 2002. Isolation and characterization of Lactococcus piscium strains from vacuum-packaged refrigerated beef. J Appl Microbiol. 92: 173–179. DOI: 10.1046/j.1365-2672.2002. 01513.x

Salminen S. 1996. Uniqueness of probiotic strains. IDF Nutr News Lett. 5: 16-18.

Tambekar DH, Bhutada SA. 2010a. An evaluation of probiotic potential of Lactobacillus sp. from milk of domestic animals and commercial available probiotic preparations in prevention of enteric bacterial infections. Recent Res Sci Technol. 2: 82-88.

Tambekar DH, Bhutada SA. 2010b. Studies on antimicrobial activity and characteristics of bacteriocins produced by Lactobacillus strains isolated from milk of domestic animals. Int J Microbiol. 8: 1-6.

Todorov SD, Botes M, Danova ST, Dicks LMT. 2007. Probiotic properties of Lactococcus lactis ssp. lactis HV219, isolated from human vaginal secretions. J Appl Microbiol. 103: 629– 639. DOI: 10.1111/j.1365-2672.2007.03290.x

Yan F, Polk DB. 2006. Probiotics as functional food in the treatment of diarrhea. Curr Opin Clin Nutri Metab Care. 9(6): 717–721. DOI: 10.1097/01.mco.0000247477.02650.51

Yateem MT, Balba T, Al-Surrayai B, Al-Mutairi, Al-Daher R. 2008. Isolation of lactic acid bacteria with probiotic potential from camel milk. Int J Dairy Sci. 3: 194-199. DOI: 10.3923/ijds.2008.194.199

Zourari JP, Accolas, Desmazeaud MJ. 1992. Metabolism and Biochemical characteristics of yogurt bacteria. J Dairy Sci Technol. 72(1): 1-34. DOI: https://doi.org/10.1051/ lait:199211