Lactobacillus xylosus isolated from butter showed potentiality to be used as probiotic and biopreservative

  • Md Anisur Rahman Department of Biotechnology and Genetic Engineering, Noakhali Science and Technology University, Noakhali-3814, Bangladesh
  • Asma Talukder Department of Biotechnology and Genetic Engineering, Noakhali Science and Technology University, Noakhali-3814, Bangladesh
  • Shuvo Chandra Das Department of Biotechnology and Genetic Engineering, Noakhali Science and Technology University, Noakhali-3814, Bangladesh
  • Imam Hossain Department of Microbiology, Noakhali Science and Technology University, Noakhali -3814, Bangladesh
  • Popy Devnath Department of Microbiology, Noakhali Science and Technology University, Noakhali -3814, Bangladesh
  • Sutapa Bhowmik Department of Microbiology, Noakhali Science and Technology University, Noakhali -3814, Bangladesh
  • Mohammad Sharif Uddin Department of Microbiology, University of Chittagong, Chittagong-4331, Bangladesh
  • Md Mijanur Rahman Department of Microbiology, Noakhali Science and Technology University, Noakhali -3814, Bangladesh
Keywords: probiotics; Lactobacillus xylosus; bacteriocin; lactic acid bacteria; bio-preservatives; antibacterial activity

Abstract

Today, in an era of antibiotic-resistant pathogens and other looming microbial threats, the value of prevention of infection is recognized. To circumvent the indiscriminate use of antibiotics and emerging resistance to them, to reduce the use of chemical preservatives and to abate abdominal, gastrointestinal and urogenital disorders- probiotics and bacteriocins are getting paramount priority in recent times. We investigated the probiotic and bacteriocinogenic potentiality of Lactobacillus isolated from milk products. 15 lactic acid bacteria (LAB) were isolated from milk product samples using De Man Rogosa Sharpe (MRS) medium. Among them, only one (6%) isolate showed potential antibacterial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Bacillus subtilis in agar well diffusion method. Following conventional methods, genus and species of the isolate were confirmed as Lactobacillus xylosus. The isolate exhibited growth competency at wide range of temperatures (27-45°C), pH (2-9), NaCl (1-7%), bile salt (0.5-2%) and could produce bacteriocin or BLS, thus implying its potential probiotic nature. Bacteriocins or BLS produced by Lactobacillus xylosus inhibited E. coli and S. aureus and could retain their antibacterial activity at wide range of temperatures (37°C to 100°C) and pH (2–9) treatments. These crude bacteriocins or BLS of 5% concentration reduced the initial bacterial load of cheese and milk up to 41% and 43% respectively, after 48 h of preservation at room temperature. The experimental data revealed that our study isolate Lactobacillus xylosus could be used as probiotics and their bacteriocin or BLS could be used as bio-preservatives.

Asian J. Med. Biol. Res. March 2020, 6(1): 27-37

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Published
2020-04-08
How to Cite
Rahman, M. A., Talukder, A., Das, S., Hossain, I., Devnath, P., Bhowmik, S., Uddin, M. S., & Rahman, M. M. (2020). Lactobacillus xylosus isolated from butter showed potentiality to be used as probiotic and biopreservative. Asian Journal of Medical and Biological Research, 6(1), 27-37. https://doi.org/10.3329/ajmbr.v6i1.46476
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