Biofilm Formation and Genotypic Characterization of Bifidobacteria from Yoghurt Samples and Food Supplements

Abstract

This study evaluates the ability of yoghurt and supplement isolated Bifidobacterium species to generate biofilms through characterization of ITS region genes associated with biofilm formation. The objective of this project is to gain a better understanding of the ability of probiotic Bifidobacteria to build biofilms, which is thought to be beneficial for maintaining intestinal microbial balance and reducing the amount of pathogenic and food-spoilage microorganisms. This work is distinctive because it aims to close a knowledge gap on the ability of Bifidobacterium species isolated from yoghurts and supplements to form biofilms. Giving important details on prospective applications for these probiotic Bifidobacterium species, particularly in the biomedical and food industries. Samples including yoghurt samples and food supplements will be cultured using RCA (Reinforced Clostridial Agar) media. The Bifidobacteria will be isolated and then identified using morphological and biochemical analysis. 9 controls of bacteria with established biofilm forming potential will be run. The crystal violet assay will be used to evaluate the ability of various microbes to produce biofilms, and the DNA extraction for the samples and controls will be performed following ITS-PCR for the genotypic characterization. The DNA of the isolated Bifidobacterium species will be run through a gel electrophoresis procedure to determine its size. Comparison of the biofilm forming potential of Bifidobacterium species isolated from yoghurt and food supplements with that of pathogenic bacteria known to build biofilms may provide light on the utilization of probiotics to avoid infections from several pathogens.