Isolation, Identification and Analysis of Probiotic Properties of Lactobacillus Spp. From Selective Regional Yoghurts

Yoghurt is a potential source of probiotic lactobacilli. In the present study, Lactobacillus spp. were isolated from two regional yoghurts in Bangladesh, which were identified on the basis of their colony morphologies and some biochemical tests. It was observed that isolated Lactobacillus spp. were resistance to inhibitory substances like phenol (0.4%), NaCl (1-9%) and bile acid (0.05-0.3%). Additionally, good growths were observed in the presence of 1% NaCl and 0.3% bile acid. The isolated Lactobacillus spp. did show good survival abilities in acidic (pH 2.5) and alkaline (pH 8.5) conditions, while, their maximum growth was observed at pH 5.0 for lactobacilli isolated from Bogra yoghurt and at pH 6.5 for lactobacilli isolated from yoghurt of Khulna region of Bangladesh. Isolated…