Characterization of bacteria isolated from fermented food and evaluation of their potential to be probiotic

This thesis is submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Biotechnology 2023.

Bibliografiske detaljer
Main Authors:	Archi, Shucheta Nazia, Tabassum, Nafisa, Juhana, Juairiah Bakth
Andre forfattere:	Hossain, M. Mahboob
Format:	Thesis
Udgivet:	Brac University 2024
Fag:	Fermented food Probiotics Antagonism Hemolysis Enteric bacteria Pathogenicity
Online adgang:	http://hdl.handle.net/10361/22148

id	10361-22148
record_format	dspace
spelling	10361-221482024-01-15T21:02:51Z Characterization of bacteria isolated from fermented food and evaluation of their potential to be probiotic Archi, Shucheta Nazia Tabassum, Nafisa Juhana, Juairiah Bakth Hossain, M. Mahboob Department of Mathematics and Natural Sciences, Brac University Fermented food Probiotics Antagonism Hemolysis Enteric bacteria Pathogenicity This thesis is submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Biotechnology 2023. Catalogued from PDF version of thesis. Includes bibliographical references (pages 53-56). This study aimed to isolate and biochemically characterize bacteria that are not exclusively LABs from popular fermented food products and evaluate their potential to be probiotics. As primary screening, isolated bacterial colonies were tested for antagonism against seven laboratory stains (LS) of enteric or infectious bacteria using three methods: spot-on-lawn with direct bacterial colonies, disk diffusion and well diffusion with cell-free supernatant (CFS). Biochemical tests, morphological observation and growth on selective media were used to characterize the potential antagonistic bacteria and their survivability in GI-tract conditions was determined by culturing in different media modified with bile salts and acid. Antibiotic susceptibility tests in the presence of ten different antibiotics were performed to study their resistance or susceptibility. Their potential for pathogenicity was tested via hemolysis test on blood agar and DNase test on DNase agar. Although a total of eight isolates showed signs of antagonism via a competitive advantage and/or inhibition of some of the LSs, most of them tested positive for hemolytic activity deeming them potentially harmful. Two of the bacteria that were isolated from yogurt showed no apparent sign of pathogenicity and survived well in high concentrations of bile salts as well as acidic pH. They were presumed to be Pediococcus and Paenibacillus type of bacteria which had shown antagonism against Shigella flexneri and Salmonella typhi respectively. Overall, further molecular-level research is necessary to understand the true identity and probiotic potential of the isolated bacteria. Shucheta Nazia Archi Nafisa Tabassum Juairiah Bakth Juhana B. Biotechnology 2024-01-15T04:50:47Z 2024-01-15T04:50:47Z 2023 2023-08 Thesis ID 19136016 ID 18236018 ID 19136025 http://hdl.handle.net/10361/22148 Brac University theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. 76 pages application/pdf Brac University
institution	Brac University
collection	Institutional Repository
topic	Fermented food Probiotics Antagonism Hemolysis Enteric bacteria Pathogenicity
spellingShingle	Fermented food Probiotics Antagonism Hemolysis Enteric bacteria Pathogenicity Archi, Shucheta Nazia Tabassum, Nafisa Juhana, Juairiah Bakth Characterization of bacteria isolated from fermented food and evaluation of their potential to be probiotic
description	This thesis is submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Biotechnology 2023.
author2	Hossain, M. Mahboob
author_facet	Hossain, M. Mahboob Archi, Shucheta Nazia Tabassum, Nafisa Juhana, Juairiah Bakth
format	Thesis
author	Archi, Shucheta Nazia Tabassum, Nafisa Juhana, Juairiah Bakth
author_sort	Archi, Shucheta Nazia
title	Characterization of bacteria isolated from fermented food and evaluation of their potential to be probiotic
title_short	Characterization of bacteria isolated from fermented food and evaluation of their potential to be probiotic
title_full	Characterization of bacteria isolated from fermented food and evaluation of their potential to be probiotic
title_fullStr	Characterization of bacteria isolated from fermented food and evaluation of their potential to be probiotic
title_full_unstemmed	Characterization of bacteria isolated from fermented food and evaluation of their potential to be probiotic
title_sort	characterization of bacteria isolated from fermented food and evaluation of their potential to be probiotic
publisher	Brac University
publishDate	2024
url	http://hdl.handle.net/10361/22148
work_keys_str_mv	AT archishuchetanazia characterizationofbacteriaisolatedfromfermentedfoodandevaluationoftheirpotentialtobeprobiotic AT tabassumnafisa characterizationofbacteriaisolatedfromfermentedfoodandevaluationoftheirpotentialtobeprobiotic AT juhanajuairiahbakth characterizationofbacteriaisolatedfromfermentedfoodandevaluationoftheirpotentialtobeprobiotic
_version_	1814308091890499584

Characterization of bacteria isolated from fermented food and evaluation of their potential to be probiotic

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