Isolation, Identification and Characterization of Lactic Acid Bacteria from Traditional Yogurt
Javid Ali, Arshad Hussain, Shamsur Rehman, Ziaurahman, Ghulam Mahiuddin Paracha
The current study was carried out to isolate and identify the lactic acid bacteria and examine its antibiotic potential against human pathogenic bacteria. Twenty samples (n=20) of traditional yogurt were collected from local market. The species were isolated and identified through conventional standard procedures and then characterized for gastric transit, acidic pH, bile salt, viable ability at -20°C, 4°C and 25°C for five weeks. The isolated bacteria were identified as Peddiococcus pentosaccus, Lactobacillus delbrueckii, Lactobacillus helveticus, Lactobacillus plantarum and Pediococcus acidilactici. Agar well diffusion techniques were used for antibiotic potential of isolated bacteria inhibiting the growth of tested pathogenic bacteria. Maximum zone of inhibition in the range of 17-09 mm was observed for Lactobacillus delbrueckii against tested microbes. While the zones of inhibition for Peddiococcus pentosaccus (in the range of 16-02 mm), Lactobacillus helveticus (16-07 mm), Lactobacillus plantarum (13-01 mm) and Pediococcus acidilactici (12-03 mm) against the tested microbes were observed. At the end, the current findings showed that the five isolated lactic acid bacteria should be utilized as potential candidates against pathogenic bacteria.