Evaluation of isolated Lactobacillus strains as Probiotics in yogurt preparation

Umaima Rubbani, Atia Iqbal

Abstract


Background: Probiotics are live organisms that when ingested in adequate amount are believed to provide health benefits to the host. Probiotics are when combined with prebiotics are termed as synbiotics and in that case prebiotics enables the probiotic organisms to survive better in the host. The main objective of this study is to investigate Lactobacillus strains isolated from dairy products with significant probiotic potential and their utilization in yogurt preparation.

Methods: Eleven (11) bacterial strains were identified as Lactobacillus by following Bergey’s manual scheme. Antibacterial activity was checked by agar well diffusion method. Their ability to grow at different bile salt concentration, pH concentration and in the presence of pepsin enzyme was checked under in vitro condition. Finally, they potential strains were evaluated as probiotic starter in yogurt preparation.

Results: Out of total strains isolated, 52% strains were considered as Lactobacillus. Half of the strains (50%) showed antibacterial activity against selected pathogens and the best zone was formed by S4BM2 (15mm) against Salmonella typhi. All the isolated strains had the ability to grow in the presence of 0.2% bile salt concentration; at pH 3, pH5 and in the presence of pepsin enzyme. The efficacy of Lactobacilli strains as starter culture in yogurt was checked and found that yogurt processed with combination of S2Y2 with apple pieces showed significant results as compared to uninoculated yogurt.

Conclusion: It was concluded that strain i.e. S2Y2 can further be used in different dairy industries for yogurt processing to improve the quality of yogurt.

Keywords: Fermentation; Prebiotics; Probiotics; Synbiotics; Syneresis; Yogurt


Full Text:

PDF

References


Arshad F, Mehmood R, Hussain S, Khan MA, Khan MS. Lactobacilli as probiotics and their isolation from different sources. British Journal of Research, (2018); 5(3): 43.

Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Calder PC. The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology &Hepatology, (2014); 11(8): 506-514.

Melia S, Yuherman J, PurwatiE. Selection of buffalo milk lactic acid bacteria with probiotic potential. Asian Journal of Pharmaceutical and Clinical Research, (2018); 11(6): 186-189.

Abuajah CI, Ogbonna AC, Osuji CM. Functional components and medicinal properties of food: a review. Journal of Food Science Technology, (2015); 52(5): 2522-2529.

Amraii HN, Abtahi H,Jafari P, Mohajerani HR, Fakhroleslam MR, Akbari N. In vitro study of potentially probiotic lactic acid bacteria strains isolated from traditional dairy products. Jundishapur Journal of Microbiology, (2014); 7(6): 10168-10172.

Gibson GR, Hutkins R, Sanders ME, Prescott SL, Reimer RA, Salminen SJ, Verbeke K. The international scientific association for probiotics and prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology &Hepatology, (2017); 14(8): 491-502.

Mirzaei EZ, Lashani E,Davoodabadi, A. Antimicrobial properties of lactic acid bacteria isolated from traditional yogurt and milk against Shigella strains. GMS hygiene and infection control,(2018); 13: 1-5.

da Silva Sabo S, Vitolo M, Gonz´alez JMD, de Souza Oliveira RP. Overview of Lactobacillus plantarumas a promising bacteriocins producer among lactic acid bacteria. Food Research International,(2014); 64: 527-536.

Kakelar HM, Barzegari A, Hanifian S, Barar J, Omidi Y. Isolation and molecular identification of Lactobacilluswith probiotic potential from abomasums driven rennet. Food chemistry, (2019); 272: 709-714.

Iranmanesh M, Ezzatpanah H, Mojgani N. Antibacterial activity and cholesterol assimilation of lactic acid bacteria isolated from traditional Iranian dairy products. LWT-Food Science and Technology, (2014); 58(2): 355-359.

Argyri AA, Zoumpopoulou G, Karatzas KAG. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiology, (2013); 33(2): 282-291.

Innocente N, Biasutti M, Rita F, Brichese R, Comi G, Iacumin L. Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt. LWT-Food Science and Technology, (2016); 66: 158-164.

Yadav A, Jaiswal P, Jaiswal M. Concise review: improvement of probiotic yogurt for human health improvement. IOSR Journal of Environmental Science, Toxicology and Food Technology,(2015); 9(7): 25-30.

Colombo M, Todorov SD, Eller M, Nero LA. The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry. Journal of Dairy Research,(2018); 85(4): 487-496.

Reid G. The growth potential for dairy probiotics. International Dairy Journal, (2015); 49: 16–22.

Fontana L, Bermudez-Brito M, Plaza-Diaz J, Munoz-Quezada S, Gil A. Sources, isolation, characterisation and evaluation of probiotics. British Journal of Nutrition, (2013); 109: 35–50.

Shamsudin WNF, San Loo S, Ho YW, Abdullah N, Saad WZ, Wan KL. Probiotic Properties of Lactobacillus Isolates from Chicken Intestines. Journal of Biochemistry, Microbiology and Biotechnology, (2019); 7(2): 8-13.

Kumar A, Kumar, D. Characterization of Lactobacillus isolated from dairy samples for probiotic properties. Anaerobe, (2015); 33: 117-123.

BergeyDH, and Holt JG. Bergey’s manual of determinative bacteriology. 2000; ninth edition: 500 p. Philadelphia, Pennsylvania, Lippincott Williams & Wilkins

Karami S, Roayaei M, Hamzavi H, Bahmani M, Hassanzad-Azar H, Leila M, Rafieian-Kopaei M. Isolation and identification of probiotic Lactobacillus from local dairy and evaluating their antagonistic effect on pathogens. International Journal of Pharmaceutical Investigation, (2017); 7(3): 137-141.

Feng Y, Qiao L, Liu R, Yao H, Gao C. Potential probiotic properties of lactic acid bacteria isolated from the intestinal mucosa of healthy piglets. Annals of Microbiology, (2017); 67(3): 239-253.

Pundir RK, Rana S, Kashyap N, Kaur A. Probiotic potential of lactic

acid bacteria isolated from food samples: an in vitro study. Journal of Applied Pharmaceutical Science, (2013); 3(3): 85-93.

Bosnea LA, Kopsahelis N, Kokkali V, Terpou A, Kanellaki M. Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains. Food And Bioproducts Processing, (2017); 102: 62-71.

Mani-López E, Palou E, López-Malo A. Probiotic viability and storage stability of yogurts and fermented milk prepared with several mixtures of lactic acid bacteria. LWT-Food Science and Technology, (2016); 66: 158-164.


Refbacks

  • There are currently no refbacks.