QUALITATIVE ANALYSIS OF LACTOBACILLUS STRAINS IN MILK PROBIOTICS

Hamiduzzaman A,Fayadbinabdus Salam,Saymaafroz Santa,Ahmnazmul Hasan

doi:10.21474/ijar01/7795

Abstract

02Oct 2018 QUALITATIVE ANALYSIS OF LACTOBACILLUSSTRAINS IN MILK PROBIOTICS. Md. Hamiduzzaman , Fayad Bin Abdus Salam , A. H. M. Nazmul Hasan and Sayma Afroz Santa. Assistant Professor, Department of Pharmacy, University of Asia Pacific, Bangladesh Master of Public Health, Daffodil International University, Bangladesh

Highlights

An attempt was taken for qualitative analysis of Lactobacillus strains: one of the major bacterial strains of milk probiotics by different biochemical tests, salt & pH tolerance and subsequently sugar & casein fermentation tests of cheese, Keywords: Probiotics, Lactobacillus, biochemical tests, sugar & milk fermentation test, salt & pH tolerance test
Probiotics termed as live micro-organisms mainly good bacteria that primarily lined in the gut upon administration in adequate amounts in our body confers a health benefit to the host [1]
Roberfroid reported that today’s most of the foods contain little to no probiotics, on the contrary they contain antibiotics which kill off the good bacteria in our bodies because of refrigeration and dangerous agricultural practices

Summary

Introduction

An attempt was taken for qualitative analysis (to detect the presence) of Lactobacillus strains: one of the major bacterial strains of milk probiotics by different biochemical tests, salt & pH tolerance and subsequently sugar & casein fermentation tests of cheese, Keywords: Probiotics, Lactobacillus, biochemical tests, sugar & milk fermentation test, salt & pH tolerance test. Good to moderate sugar (sucrose, fructose, glucose & lactose) and skim milk fermentation revealing deep red color and clear zone appeared around the areas in the medium where the organism had grown, proved the presence of Lactobacillus species in the samples. Most of the probiotics contain Lactobacillus, Bifidobacterium, Bacillus and Streptoccocus species in their formulation and milk derived probiotics are predominant with Lactobacillus species: these species are responsible for producing lactase, the enzyme required to break down lactose (the sugar in milk) and ferment carbohydrates in the gut producing lactic acid which helps to create an acidic environment in the digestive tract discouraging many unwanted microorganisms that thrive in an alkaline environment [3]. The genus Lactobacillus is gram positive, nonspore-forming, usually catalase-negative, non-motile and facultative anaerobic bacteria. It is very heterogeneous, encompassing species with a large variety of phenotypic, biochemical and physiological properties. Extensive research has been carried out on isolation and screening of microorganisms from traditional fermented foods and lactic acid bacteria (LAB) and yeasts playing an important role in numerous natural food fermentations such as curd, cheese, pickles and various other traditional foods which are closely associated with the human environment [4] and these organisms have gained popularity as probiotics [5]

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Methods