Probiotic Properties of Lactic Acid Bacteria Isolated from Traditional Yoghurt (Dahi) in Sindh Pakistan

Autor:	Aijaz Hussain Soomro, Sana Subhopoto, Saghir Ahmed Sheikh, Muhammad Khaskheli, Shahzor Gul Khaskheli, Asadullah Marri, Allah Bux Baloch
Rok vydání:	2022
Předmět:	bacteria food and beverages General Agricultural and Biological Sciences digestive system
Zdroj:	Biological Sciences - PJSIR. 65:67-76
ISSN:	2223-2567 2221-6421
Popis:	The probiotic properties of Lactobacillus isolates of traditional yoghurt were investigated during the study. For that seven species of Lactobacillus were identified phenotypically. Out of 84 isolates, 23 acidophilus, 21 L. casei, 11 L. helveticus, 09 each L. delbrueckii sub sp. bulgaricus and L. delbrueckii sub sp. lactis, 03 L. viridescense and 02 L. plantarum were identified. All of these identified species were screened for antibacterial activity against foodborne pathogens, acid and bile tolerance and antibiotic resistance pattern. The results indicated that L. casei S66, L. delbrueckii sub sp. bulgaricus S65, L. acidophilus S26 and L. plantarum S19 produced antimicrobial substances against the indicator organisms and showed tolerance against acidic pH of 2.5 and survival against the bile salt concentration of 0.1 and 0.2. The L. acidophilus S26 survived the 0.3% bile salt concentration and was resistant to antibiotics ciprofloxacin, kanamycin, penicillin and vancomycin.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8a6ffbed2e3c0b2ed2fa5972ea639262 https://doi.org/10.52763/pjsir.biol.sci.65.1.2022.67.76 Zobrazit plný text záznamu