Abstract
Objectives: A study was undertaken to isolate bacteria from fermented dairy products and evaluate their probiotic potential. Methods: From the colonies formed on MRS agar plates, 8 bacterial isolates were selected and evaluated for their anti-microbial and cholesterol assimilation capability. Results: Among the tested isolates, P3 showed maximum antimicrobial activity against Staphylococcus aureus ATCC 6538 and P8 showed maximum antimicrobial activity against Salmonella enteritidis ATCC 13076, Listeria monocytogenes ATCC 7644 and Escherichia coli ATCC 35150. The isolate P8 also showed highest cholesterol assimilation capability (41.91%) which is followed by isolate P3 (35.95%). Based on the morphological, biochemical and physiological characteristics the isolate P3 and P8 were identified as Lactococcus lactis and Streptococcus thermophilus, respectively. Conclusion: The studied fermented dairy products available in Bangladesh contain adequate number of lactic acid bacteria and some of the bacterial isolates possess appreciable probiotic properties.
Highlights
Probiotics are defined as microorganisms that are believed to provide health benefits when consumed [1]
The pH was adjusted with concentrated hydrochloric acid (HCl) and 0.1N sodium hydroxide (NaOH)
bile salt hydrolase (BSH) activity has most often been found in microorganisms isolated from the intestines or feces of animals [14]
Summary
Probiotics are defined as microorganisms that are believed to provide health benefits when consumed [1]. These bacteria are considered as ‘Generally Recognized as Safe’ (GRAS) organisms and are used in the preparation of fermented food products [2]. Probiotic bacteria exert several health benefits to the consumer in several ways: Improvement of the health of intestinal tract, enchantment of the immune system, synthesis and enhancement of the bioavailability of nutrients, reduction of the lactose intolerance, decrease of the prevalence of allergy in susceptible individuals, and reduction of the risk of certain cancers [3]. Thereafter, a set of screening procedures both in vitro and in vivo was established for evaluation of cholesterol-reducing probiotics [6]. Many probiotic strains mostly L. acidophilus were screened out with cholesterol-reducing property [7]
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