alexa Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity | OMICS International | Abstract
ISSN: 2155-9597

Journal of Bacteriology & Parasitology
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Research Article

Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity

Abhijit Chowdhury1, Md. Nur Hossain1, Nure Jannatul Mostazir2, Md Fakruddin1, Md. Morsaline Billah2 and Monzur Morshed Ahmed1*

1Industrial Microbiology Laboratory, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205, Bangladesh

2Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna, Bangladesh

*Corresponding Author:
Monzur Morshed Ahmed
Industrial Microbiology Laboratory
Institute of Food Science & Technology (IFST)
Bangladesh Council of Scientific and Industrial Research (BCSIR)
Dhaka- 1205, Bangladesh
E-mail: [email protected]

Received date: September 15, 2012; Accepted date: October 26, 2012; Published date: October 30, 2012

Citation: Chowdhury A, Hossain Md.N, Mostazir NJ, Fakruddin Md, Md. Billah M, et al. (2012) Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity. J Bacteriol Parasitol 3:156. doi: 10.4172/2155-9597.1000156

Copyright: © 2012 Chowdhury A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Since the beneficial effects of viable probiotic bacteria as dietary supplements have gained huge research interest, Lactobacillus spp. with probiotic characteristics are widely used to prepare fermented dairy products such as yoghurts, milk-shakes etc. In this study, eight (08) homemade yoghurt samples were collected from different regions in the country for isolation of probiotic Lactobacillus spp. Among the samples, four (04) isolates were identified as Lactobacillus plantarum based on their growth and biochemical characteristics. The Isolates were resistant to NaCl (1-9%) and bilesalt (0.05-0.3%) and showed good growth in the acidic condition, while maximum growth was observed at pH around 6.0. The isolates were examined for their antibacterial activity against nine (09) different test pathogens and found all pathogens are inhibited their growth to some extent but maximum zone of inhibition was observed against Bacillus cereus (53.20 mm) and minimum was against Staphylococcus aureus (19 mm) after 72 hour incubation. The results of the present study indicate that, homemade yoghurts in Bangladesh are potential source of probiotic Lactobacillus spp. Further extensive research on isolation and characterization of probiotic organisms from local fermented foods and their growth optimization might be required for development of probiotic enriched food supplements in our country.


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