ISSN: 0973-7510
E-ISSN: 2581-690X
The present study aims to isolate Lactobacillus sp which fulfills the basic criterion expected from probiotic strains, that is, capable of surviving at low pH and in the presence of bile salts. This isolated species were used for the preparation of probiotic cheese. Within the framework of the performed investigations, the author evaluated the physical, chemical, microbiological properties and antagonistic activity of probiotic cheese, antagonism towards selected pathogens. The performed experiments revealed that the isolated Lactobacillus sp were found to exhibit high antagonistic effect against Escherichia coli, followed by Pseudomonas aeruginosa, Bacillus subtilis, Staphylococcus aureus, Listeria monocytogens, Proteus vulgaris, Clostridium difficile, Salmonella typhimurium, Vibrio cholerae and Camphylobacter jejuni.
Lactobacillus sp, Probiotic, Bile tolerance, Antagonistic activity
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