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Isolation and identification of Probiotic Lactic Acid Bacteria from dairy products

Eman AMER 1
Hoda MAHROUS 1, *
Laila A. SHEKIB 2

  1. Industrial Biotechnology Department, Genetic Engineering and Biotechnology Research Institute, Sadat City University, Egypt
  2. Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
Correspondence to: Hoda MAHROUS, Industrial Biotechnology Department, Genetic Engineering and Biotechnology Research Institute, Sadat City University, Egypt. Email: pvphuc@bmrat.org.
Volume & Issue: Vol. 3 No. 3 (2017) | Page No.: 65-70 |
Published: 2017-09-30

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Copyright © 2017 by the author(s).

Copyright The Author(s) 2017. This article is published with open access by BioMedPress. This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0) which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited. 

Abstract

Dairy products are a potential source of probiotic bacteria. Seven samples of different sources of dairy products were collected from different regions (Gharbiya & Minufiyah) of Egypt. The isolates were identified using morphological characteristics: gram staining, catalase test, growth at various temperatures (10, 37, and 45°C) and CO2 production for all isolates. The identification was confirmed by determine the tolerance to Nacl (2, 4 and 6.5%) for cocci isolates and growth on Streptococcus faecalis medium (SF). Thirty isolates were tested for biochemical and morphological tests. Good growth was observed at 37°C and pH 6.2 for 100 isolates. After that the catalase positive isolates were removed and the results 3 isolates were Lactobacillus; (L.parakefiri ; L.rhamnosus and L.paracasei) and 2 cocci strains (Lc.lactis subsp. cermoris and Lc.lactis subsp. lactis ) .All five isolates has properties of probiotics like tolerance to acidity and bile salts with ability for adhesion.

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