Probiotic Properties of Lactic Acid Bacteria Isolated from Yoghurt: A Traditional Indian Fermented Milk Product

ABSTRACT

Lactobacillus species play a major role in fermented dairy products and also contribute to the therapeutic aspects of human health. The present study was carried out to isolate and identify Lactobacillus species in Yoghurt having potential probiotic properties. A total of 40 Yoghurt samples were analyzed and 63 Lactic Acid Bacteria (LAB) were identified, out of these 23 were identified as probiotics, (L. acidophilus, L. bulgaricus, L. plantarum, L. lactis and L. rhamnosus). Out of these, 10 isolates were potential probiotics, which includes L. plantarum (L11, L13, L24, L29, L33, L34 and L40) and L. rhamnosus (L9, L36 and L38). Their bacteriocins showed a broad inhibitory spectrum against the indicator organisms tested. The bacteriocins produced by L. plantarum (L24, L33) and L. rhamnosus (L36) showed prominent antimicrobial activity, resistance to heat at 1210C and tolerate acidic pH 3 but sensitive to pH 9 indication strong probiotic potential. The results proved that LABS isolated from Yoghurt exhibited promising probiotic properties can be use in the protection and improvement of intestinal microbial flora and contribute health benefits to consumers.

KEYWORDS

Probiotic, Lactobacillus, Antibacterial activity, Bacteriocin, Yoghurt

Cite this paper

S. A. Bhutada, S. B. Dahikar. (2021) Probiotic Properties of Lactic Acid Bacteria Isolated from Yoghurt: A Traditional Indian Fermented Milk Product. International Journal of Chemistry and Chemical Engineering Systems, 6, 110-118