Probiotic Profiling of Selected Yogurt Drinks in Benin City, Edo-State, Nigeria

Abstract

Introduction: Yogurt is a potential source of probiotic organisms, probiotic are viable microorganism that exhibit beneficial effect on the health of human beings, improving the intestinal microbial balance. This project examined the potential of yogurt drinks sold in Benin City to serve as probiotics beyond offering nutritional benefits. Methodology: Eleven samples of different brands yogurt (Cami yogurt, Goon super yogurt, Solmax, La Cerem, Yugo, Hollandia, Elite, Blessed, Fresh yo, Life Nice, Sargo yogurt) were purchased from major markets in Benin City. Samples were inoculated on de Mann Rogosa Sharpe (MRS) agar at 37?C they were presumptively identified as Lactobacillus and Lactococcus species. These were tested for their antimicrobial activity against some pathogens of public health importance (Escherichia coli, Staphylococcus aureus, Proteus mirabilis and Pseudomonas aeruginosa). Results: Twenty isolates showed antimicrobial activity while eleven did not, for a proper probiotic; potential, inhibitory isolates were further tested for resistance to bile salt, sodium chloride and pH. Isolates J1 and J2 had the highest inhibitory activity, inhibiting all indicator organisms and they were from Life Nice yogurt while the least was D2 from Solmax yogurt. Isolates J1 and J2 grew best when inoculated into broth containing bile salt, NaCl and pH with A3 from Cami yogurt the lowest for bile salt, B6 from Goon super yogurt the lowest for NaCl and A1 the lowest for pH. Conclusion: After the study was concluded out of the eleven yogurt drinks sampled only six (Life nice, Elite, La cerem, Solmax, Goon super and Cami yogurt) drinks could be classified as probiotics.