ISSN: 2474-9214
Authors: Jalil MA, Mahbubur Rahman SM* and Hossain KM
Lactic acid bacteria (LAB) are a group of probiotic organisms that play significant roles in the fermentation of sugars into lactic acid as end product and they are extensively employed in dairy industrial applications since they were categorized as ‘generally recognized as safe’ (GRAS) micro-organisms. The aim of this study was to identify and characterize probiotic LAB strains from traditional dairy product like yoghurt through molecular approaches. A total of 24 isolates (previously isolated from five regional yoghurt samples of Bangladesh) were analyzed using RAPD - PCR, where 5 primers were used to produce reproducible polymorphic (100%) banding patterns in discriminating LAB isolates followed by 16S rDNA sequencing. On the basis of UPGMA dendrogram, it was observed that the isolates originated from the samples of the same geographical location grouped in the same cluster. 10 representative isolates from each group were analyzed and identified as Pediococcus acidilactici (8 out of 10 isolates) and Enterococcus faecium (2 out of 10 isolates). These identified bacteria can be introduced as valuable for further probiotic food development.
Keywords: Probiotic Food; Lactic Acid Bacteria; RAPD-PCR; 16S Rdna Sequencing; Yoghurt Samples
