Research Article

Assessment of the Probiotic Potential of Lactobacillus species Isolated from Selected Brands of Yoghurt sold in Zaria, Kaduna State, Nigeria

Hussaini, I.M.1*, Isah, A.,1, Gide, S.2, Sherif, W.3, Anas, G.4
1 Department of Microbiology, Ahmadu Bello University, Zaria, Nigeria.
2 Desert Research Monitoring and Control Centre, Yobe State University, Damaturu, Nigeria.
3 Department of Microbiology, Yobe State University, Damaturu, Nigeria
4 Nigerian Institute for Trypanasomiasis Research, Kebbi State, Nigeria
* Corresponding author: hussainiibrahim269@gmail.com
Published: Dec, 2020
DOI: 10.67614/njm.2020.h3hui58w
Pages: 5360-5367

Abstract

Probiotics are non-pathogenic and non-toxigenic bacteria that serve as a natural barrier against pathogenic enteric bacteria. Yoghurt and other fermented dairy products are the most common source of probiotics.This study was carried out to assess the probiotic potential of Lactobacillus species isolated from different brands of yoghurt. Nine(9) yoghurt samples consisting of three (3) different brands were purchased from local vendors. The samples were serially diluted, inoculated onto De Man Rogosa and Sharpe(MRS) Agar and incubated anaerobically using a candle jar at 37oC for 24 hrs. Colonies with characteristics colonial morphology of Lactobacillus species on MRS agar were sub-cultured fresh MRS agar. The isolates were further identified and characterized microscopically and biochemically. The isolates were screened for their ability to tolerate low pH, tolerate bile and exhibit antibacterial activity. The nine (9) isolates of Lactobacillus species obtained consist of 7(77.78%) L. plantarum, 1(11.11%) L. bulgaricus and 1(11.11%) L. salivarius. All the isolates tolerated low pH and bile salt at different concentrations. Two (2) of the isolates had antibacterial activity against Escherichia coli, however none of the isolates had antibacterial activity against Salmonella Typhi. Of the three Lactobacillus species isolated from yoghurt, L. plantarum had the highest occurrence with 77.78%.Two of the Lactobacillus species isolated from yoghurt tolerated low pH, bile salt at different concentrations and exhibited antibacterial activity hence possesses probiotic potential.

Keywords

Lactobacillus species probiotic yoghurt antibacterial

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How to Cite

I.M., H., A.,, I., S., G., W., S., & G., A. (2020). Assessment of the Probiotic Potential of Lactobacillus species Isolated from Selected Brands of Yoghurt sold in Zaria, Kaduna State, Nigeria. Nigerian Journal of Microbiology, 34(2), 5360-5367. https://doi.org/10.67614/njm.2020.h3hui58w

H. I.M., I. A.,, G. S., S. W., and A. G., "Assessment of the Probiotic Potential of Lactobacillus species Isolated from Selected Brands of Yoghurt sold in Zaria, Kaduna State, Nigeria," Nigerian Journal of Microbiology, vol. 34, no. 2, pp. 5360-5367, December 2020. doi: 10.67614/njm.2020.h3hui58w

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