Probiotic Properties of Lactic Acid Bacteria Isolated from Traditional Yoghurt (Dahi) in Sindh Pakistan

Properties of Lactic Acid Bacteria in Yoghurt

Authors

  • Aijaz Hussain Soomro lnstitute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan
  • Sana Subhopoto lnstitute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan
  • Saghir Ahmed Sheikh lnstitute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan
  • Muhammad Khaskheli Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan
  • Shahzor Gul Khaskheli lnstitute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan
  • Asadullah Marri lnstitute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan
  • Allah Bux Baloch lnstitute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan

DOI:

https://doi.org/10.52763/PJSIR.BIOL.SCI.65.1.2022.67.76

Keywords:

lactic acid bacteria, bile tolerance, antibiotic resistance, probiotic culture, yoghurt

Abstract

The probiotic properties of Lactobacillus isolates of traditional yoghurt were investigated during the study. For that seven species of Lactobacillus were identified phenotypically. Out of 84 isolates,  23 acidophilus, 21 L. casei, 11 L. helveticus, 09 each L. delbrueckii sub sp. bulgaricus and L. delbrueckii sub sp. lactis, 03 L. viridescense and 02 L. plantarum were identified. All of these identified species were screened for antibacterial activity against foodborne pathogens, acid and bile tolerance and antibiotic resistance pattern. The results indicated that L. casei S66, L. delbrueckii sub sp. bulgaricus S65, L. acidophilus S26 and L. plantarum S19 produced antimicrobial substances against the indicator organisms and showed tolerance against acidic pH of 2.5 and survival against the bile salt concentration of 0.1 and 0.2. The L. acidophilus S26 survived the 0.3% bile salt concentration and was resistant to antibiotics ciprofloxacin, kanamycin, penicillin and vancomycin.

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Published

2022-02-24

How to Cite

Soomro, A. H., Subhopoto, S., Sheikh, S. A., Khaskheli, M., Khaskheli, S. G., Marri, A., & Baloch, A. B. (2022). Probiotic Properties of Lactic Acid Bacteria Isolated from Traditional Yoghurt (Dahi) in Sindh Pakistan: Properties of Lactic Acid Bacteria in Yoghurt. Biological Sciences - PJSIR, 65(1), 67–76. https://doi.org/10.52763/PJSIR.BIOL.SCI.65.1.2022.67.76

Issue

Vol. 65 No. 1 (2022): Pakistan Journal of Scientific and Industrial Research Series B: Biological Sciences

Section

Articles