Isolation and Biochemical Characterization of Lactobacillus species from Yogurt and Cheese samples in Dhaka Metropolitan Area

The purpose of this study was to explore Lactobacillus species from yogurt and cheese that can be used as potential probiotics. In this study, a total of twenty five samples, fifteen from cheese and ten from yogurt were collected from local markets, Dhaka city during May-July, 2016. Single colonies were isolated by enriching in MRS broth and subsequent streaking on MRS agar plate. Total twenty five isolated bacteria were identified as Lactobacillus species by morphological, gram staining and short biochemical tests. All isolated strains were characterized for probiotic properties including acid and salt tolerance, phenol tolerance, sugar fermentation, lactose fermentation and proteolytic activity. Acid tolerance test was performed at pH 2, 3, 4, 5, 6, 7 and 8 in MRS…