Characterization of Probiotic Features Isolated From Fruits and Vegetables | ||||
| Journal of Basic and Environmental Sciences | ||||
| Volume 11, Issue 4, October 2024, Page 998-1008 PDF (1007.99 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jbes.2024.406995 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mohamed R. Ragab1; Amr A. El-Waseif2; Mervat G. Hassan1; Mohamed O. Abdel Monem1; Mohamed H. Yassin1 | ||||
| 1Botany and Microbiology Dept., Faculty of Science, Banha University, Egypt | ||||
| 2Botany and Microbiology Dept., Faculty of Science (Boys), Al-Azhar University, Cairo, Egypt | ||||
| Abstract | ||||
| The most beneficial bacteria to society are probiotics, which are utilized in the manufacturing of numerous fermented foods that improve immunity and digestion. In order to identify the possible probiotic qualities of certain fruits and vegetables, the objective study set out to separate and describe the probiotics' members. Probiotic strains were isolated and chosen for this investigation based on their morphology and biochemistry. The next step is to ascertain their probiotic characteristics, which include coagulase action, hemolytic activity, antibiotic sensitivity, bile-salt tolerance, and acid resistance. After 16 bacterial isolates were separated and purified from fruits and vegetables, they all demonstrated the highest levels of bile tolerance and resistance to acidic pH 2.0. All isolates were sensitive to tetracycline, and the majority of probiotics shown sensitivity to the investigated antimicrobial drugs. Every isolate was thought to be streptomycin-resistant. According to our findings, isolates show promise as probiotics that could be used further in the production of probiotic products. | ||||
| Keywords | ||||
| Probiotics; features; Fruits; vegetables; biochemical characterization; safety | ||||
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