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- Title
Isolation of exopolysaccharide producing Lactobacillus bulgaricus organism from yoghurt.
- Authors
M. S., Bari; A. R., Sen; S. B., Mokbul; M. K., Rahman; B. K., Nath; M. S. A., Faruk; A. K. M. H., Kober
- Abstract
The present study was conducted to isolate the exo-polysaccharide producing Lactobacillus bulgaricus organism from the available yoghurt in Chittagong areas of Bangladesh and to develop pure culture in laboratory. A total of 100 samples (25 of each brand) were collected from four different brands namely Food plaza (A), Banoful (B), Fulkoli (C) and Genuine (D). All the samples were subsequently cultured in nutrient agar for detecting live bacterial growth followed by de Man Rogosa and Sharpe (MRS) agar to isolate Lactobacillus bulgaricus and finally Ruthenium red milk plate for the isolation of exopolysaccharide producing Lactobacillus bulgaricus. Then fermented product, yoghurt was prepared using this isolated organisms and sensory evaluation was done by a panel of judges. The study reveals 20% of the Brand B yoghurt was Lactobacillus bulgaricus positive. About 40% cases were exopolysaccharide producing amongst the positive cases. Almost 32% of the Brand D yoghurt were Lactobacillus bulgaricus positive and 50% for positive case of the Brand D were exopolysaccharide producing. In sensory evaluation, the yoghurt was made by using the isolated organism. The product was well acceptable regarding taste, appearance, acidity, flavor etc. and it achieved on average 84% acceptability regarding the selected criteria. In conclusion, the isolated Lactobacillus bulgaricus might be a good seed for preparing yoghurt having excellent probiotic capability.
- Publication
International Journal of Natural Sciences, 2017, Vol 6, Issue 3, p123
- ISSN
2221-1012
- Publication type
Academic Journal