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

Authors

  • Mohammad Shaokat Ali Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225 http://orcid.org/0000-0003-1129-8247
  • Shamima Ahmed Department of Food Processing and Engineering, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225
  • Md. Forhad Uddin Department of Microbiology, University of Chittagong
  • Abdul Matin Department of Food Processing and Engineering, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225
  • Mohammad Sharif Uddin Department of Microbiology, University of Chittagong
  • Nilufa Yeasmin Department of Applied Food Science and Nutrition, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225

DOI:

https://doi.org/10.24925/turjaf.v6i11.1544-1549.1856

Keywords:

yoghurt, probiotics, lactic acid bacteria, Characterization, Isolation

Abstract

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.

Author Biography

Mohammad Shaokat Ali, Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225

Assistant Professor Department of Applied Chemistry and Chemical Technology

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Published

28.10.2018

How to Cite

Ali, M. S., Ahmed, S., Uddin, M. F., Matin, A., Uddin, M. S., & Yeasmin, N. (2018). Characterization of Probiotic Properties of Lactic Acid Bacteria Isolated from Yoghurt Available in Bangladesh. Turkish Journal of Agriculture - Food Science and Technology, 6(11), 1544–1549. https://doi.org/10.24925/turjaf.v6i11.1544-1549.1856

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Section

Research Paper

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