International Journal of Chemical Studies
Vol. 6, Issue 2 (2018)
A study on isolation of antibiotic resistant probiotic lactic acid bacteria in dairy product (Dahi)
Author(s): Madhusudan NM, Manjunath H, Dhavalagi Pallavi and Ramachandra B
Abstract: In view of commercialization of probiotic products to meet the growing demands of the consumer due to their proposed health benefits, these probiotics are used as food adjunct. In this milieu, probiotic organisms are considered to pool the resistant genes and transfer these to pathogenic bacteria. The present study contributed to the isolation of antibiotic resistance probiotic lactic isolates from the dahi sample. The dahi samples of 24 no’s were collected from the different BBMP zones of Bengaluru. The results showed that the presence of lactococci, streptococci, leuconostoc and lactobacilli. Lactic isolates of 43 no’s showed better activity in milk, acidity and DMC. The isolates further screened for probiotic property such as acid and bile tolerance by adjusting the pH to 2.0 and by using ox-bile of 0.3%. the 12 lactic isolates showed maximum tolerance to acid and bile genotypically identified as L. lactis ssp. Lactis (LL7) and L. lactis ssp. Lactis bv diacetylactis (LL10), among the 3 lactobacilli isolates L. plantarum (LB2), L. fermnetum (LB5) and L. helviticus (LB24) in case of leuconostocs isolates as L. mesentroides ssp. mesentroides (LE1 and LE4) and all the streptococci as S. thermophilus (5). All the maximum acid and bile tolerated isolates further screened for antibiotic resistance property using E-strip method. Among 12 isolates tested only 5 lactic isolates (LL10, ST2, ST14, LE4 and LB2) showed resistance to commonly used antibiotics. The purpose of the study is to identify the antibiotic resistance probiotic lactic isolates.
Pages: 2242-2245 | 277 Views 6 Downloads
How to cite this article:
Madhusudan NM, Manjunath H, Dhavalagi Pallavi, Ramachandra B. A study on isolation of antibiotic resistant probiotic lactic acid bacteria in dairy product (Dahi). Int J Chem Stud 2018;6(2):2242-2245.