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. 2021; 1(1): 43-49


Isolation and Biochemical Characterization of Probiotic Bacteria Obtained from Selective Regional Yogurts of Bangladesh

Khondoker Moazzem Hossain, Mohammad Shamim Gazi, Pallob Barai, Mohammad Faysal Al Mazid, Mohammad Abdul Jalil, Mohammod Abdul Hamid, Mohammad Mahmudur Rahman.

Abstract
ABSTRACT
Probiotics are live microorganisms which show several health benefits. The aim of the study was to analyze probiotic properties of isolated probiotic bacteria from selective regional yogurt samples of Bangladesh. Ten lactobacillus bacteria were isolated from yogurt samples of Sylhet and Mymensingh Divisions of Bangladesh. Yogurt samples were cultured on MRS Agar media with appropriate dilution for the isolation of potential probiotic bacteria and pure cultures were obtained by continuous sub-culturing. Isolated bacteria were well characterized by biochemical tests. Probiotic properties study of those isolates were performed by pH resistance test, bile salt resistance test, Na-Cl tolerance test, phenol tolerance test and sugar fermentation tests. All the isolates were resistant at pH 3, 0.3% bile and 0.1%, 0.2%, 0.3% & 0.4% phenol. In case of Na-Cl tolerance test, the isolates survived well at 2% and 4% Na-Cl and less survival rate were observed at 6% and 8% concentrations. All the isolates showed antimicrobial activity against eight human and animal enteric pathogens. Selected isolates from yogurt samples fulfilled the most criteria of probiotic bacteria. Numerous probiotic containing food and feed products can be developed and also be used as a bio therapeutic agent for different metabolic disorders and they also may be a good focus for further research regarding development of probiotic food products for human.

Key words: Key Words: Native Probiotics, Lactobacillus, Yogurt



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