TY - JOUR AU - Rahman, Md Anisur AU - Talukder, Asma AU - Das, Shuvo Chandra AU - Hossain, Imam AU - Devnath, Popy AU - Bhowmik, Sutapa AU - Uddin, Mohammad Sharif AU - Rahman, Md Mijanur PY - 2020/04/08 Y2 - 2024/03/29 TI - Lactobacillus xylosus isolated from butter showed potentiality to be used as probiotic and biopreservative JF - Asian Journal of Medical and Biological Research JA - Asian J. Med. Biol. Res. VL - 6 IS - 1 SE - Articles DO - 10.3329/ajmbr.v6i1.46476 UR - https://www.banglajol.info/index.php/AJMBR/article/view/46476 SP - 27-37 AB - <p>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 <em>Lactobacillus </em>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 <em>Staphylococcus aureus, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa </em>and <em>Bacillus subtilis </em>in agar well diffusion method. Following conventional methods, genus and species of the isolate were confirmed as <em>Lactobacillus xylosus</em>. 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 <em>Lactobacillus xylosus </em>inhibited <em>E. coli </em>and <em>S. aureus </em>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 <em>Lactobacillus xylosus </em>could be used as probiotics and their bacteriocin or BLS could be used as bio-preservatives.</p><p>Asian J. Med. Biol. Res. March 2020, 6(1): 27-37</p> ER -