Version 1
: Received: 24 November 2023 / Approved: 30 November 2023 / Online: 30 November 2023 (11:19:45 CET)
How to cite:
Mujahidy, J.; Uddin, M.E.; Rahman, S.; Mamun-Or-Rashid, A.N.M. Shelf-Life Study of Probiotic Dahi Prepared by a New Isolated Probiotic, Lactobacillus acidophilus Strain JB2CON. Preprints2023, 2023111977. https://doi.org/10.20944/preprints202311.1977.v1
Mujahidy, J.; Uddin, M.E.; Rahman, S.; Mamun-Or-Rashid, A.N.M. Shelf-Life Study of Probiotic Dahi Prepared by a New Isolated Probiotic, Lactobacillus acidophilus Strain JB2CON. Preprints 2023, 2023111977. https://doi.org/10.20944/preprints202311.1977.v1
Mujahidy, J.; Uddin, M.E.; Rahman, S.; Mamun-Or-Rashid, A.N.M. Shelf-Life Study of Probiotic Dahi Prepared by a New Isolated Probiotic, Lactobacillus acidophilus Strain JB2CON. Preprints2023, 2023111977. https://doi.org/10.20944/preprints202311.1977.v1
APA Style
Mujahidy, J., Uddin, M.E., Rahman, S., & Mamun-Or-Rashid, A.N.M. (2023). Shelf-Life Study of Probiotic Dahi Prepared by a New Isolated Probiotic, Lactobacillus acidophilus Strain JB2CON. Preprints. https://doi.org/10.20944/preprints202311.1977.v1
Chicago/Turabian Style
Mujahidy, J., Shahidur Rahman and A. N. M. Mamun-Or-Rashid. 2023 "Shelf-Life Study of Probiotic Dahi Prepared by a New Isolated Probiotic, Lactobacillus acidophilus Strain JB2CON" Preprints. https://doi.org/10.20944/preprints202311.1977.v1
Abstract
The principal goal of this current study was to isolate a new potential probiotic strain to prepare contamination-free probiotic dahi in a dosage form with desired shelf life. To achieve our target, firstly, probiotic dahi was prepared by a probiotic strain, Lactobacillus acidophilus JB2CON (OM909067) (identified by 16S sequencing) isolated from natural dahi in Dhaka, Bangladesh. The isolate showed five probiotic features by in vitro test and had an antagonistic effect against five different pathogens. More interestingly, it inhibited Escherichia coli (diameter of zone of inhibition = 15.75±0.35) the most. In the time-kill analysis method, E. coli was killed totally within 5.50 hours of fermentation. Finally, the time duration of 14 days was an ideal shelf life, because the probiotic count increased but a slight change in pH did not affect the taste (sourness/acidity) of dahi. The most significant impact of this research is that the probiotic dahi of our experiment might be used as a cheap option for preventing pathogenic Escherichia coli-related foodborne diseases worldwide, especially in underdeveloped countries like Bangladesh.
Keywords
L. acidophilus JB2CON; probiotic dahi; shelf life; Escherichia coli
Subject
Biology and Life Sciences, Other
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
