SAFETY PROPERTIES AND PROBIOTIC POTENTIAL OF ENTEROCOCCUS FAECIUM ISOLATED FROM YOGURT.
Abstract
This study evaluates the probiotic potential and safety properties of Enterococcus faecium isolated from commercially available yogurt. Probiotics are live microorganisms that confer health benefits to the host when administered in adequate amounts. The isolates were subjected to various in-vitro tests, including acid and bile salt tolerance, antimicrobial activity, and antibiotic susceptibility. Results showed that the E. faecium strains exhibited significant survival rates under simulated gastrointestinal conditions and demonstrated inhibitory effects against common pathogens like Staphylococcus aureus and Escherichia coli. The study concludes that these isolates possess promising probiotic traits, though further in-vivo safety assessments are recommended before their application in functional foods.
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