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A probiotic is a viable microbial dietary supplement that is beneficial for the host through its effects in the intestinal tract. Probiotics are widely used to prepare fermented dairy products such as yoghurt and it is an important source of probiotic Lactobacilli. In this study, the samples were collected from different superstores of Chittagong and Bogra city of Bangladesh. Pure culture of specific probiotic isolates from each sample was performed and identified on the basis of their colonies morphologies and some biochemical tests such as catalase, oxidase and IMViC (indole, methylred, voges proskavar, citrate utilization) test. Their identification as Lactobacillus spp., was confirmed through PCR reaction using genus specific primer. The isolated Lactobacillus spp., were resistant to inhibitory substances like NaCl (1-9%) and bile acid (0.05-0.3%). In addition, the satisfactory growth of isolated Lactobacillus spp., was observed in alkaline condition. The isolated Lactobacillus spp., showed positive result in different carbohydrate source such as glucose, xylose, galactose, etc and were able to produce organic acid in skim milk which was determined by titrimetic method. The Lactobacillus spp., was examined for their antimicrobial activities against some test pathogens by modified agar overlay method and the high inhibition zones showed their potential antibacterial effects. The yoghurt is suggested as a source of potential probiotic strains and there were variations in probiotic properties of the isolated Lactobacillus spp., obtained from selective regional yoghurt samples in this study.

asian journal of biological sciences

Characterization and Confirmation of Lactobacillus spp. from Selective Regional Yoghurts for Probiotic and Interference with Pathogenic Bacterial Growth