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ABSTRACT
The term probiotic was defined as "a live microbial feed supplement which beneficially affects the host animal by improving its microbial balance. The aim of this study was to determine the probiotic potential of lactic acid bacteria (LAB) isolated from yoghurt drinks sold in Benin City. A total of 5 samples of commercially prepared yoghurt, packaged in plastic containers were purchased from retail stores within Benin City and were transported to the laboratory for analysis. Serial dilution of the samples was carried out and isolation was done using pour plate method. Nutrient agar was employed to determine the total heterotrophic bacteria count, while De-mann rogosa sharpe medium (MRS) was used for the isolation and characterization of LAB. The pH was determined using an electronic pH meter and titratable acidity was carried out using appropriate standard method. The LAB isolated from yoghurt samples include; Lactobacillus fermentum (22.2 %), Lactobacillus delbrueckii (33.3 %) and Lactobacillus acidophilus (44.4 %). The mean total bacterial count from the five yogurt drinks ranged from 0.16 x 104- 4.65 x 104 cfu/ml, while total Lactic acid bacteria count (LAB) ranged from 0.20 x 104 - 19.0 x 104. pH values ranged from 3.69 - 4.20, while tritratable acidity ranged from 0.10 - 0.64 % . To determine the probiotic properties of isolated Lactic acid bacteria, different tests were applied such as resistance to low pH, bile salt and antimicrobial activity against Escherichia coli. The study revealed that Lactobacillus fermentum and Lactobacillus delbrueckii showedthe best antagonistic effect on E.coli.
