Identification and selection of local probiotic bacteria for preparation of fermented milk and study their effects on lipid profile of rabbit serum

ABSTRACT

Two local isolates of Lactobacillus acidophilus [L-53] and Bifidobacterium [B3] was obtained from neonatal stool cultured on MRS media. These isolates was used in preparation of pro bio tic fermented milk products [ABT and ABY].The effect of the prepared probiotic products on rabbit serum lipid profile was studied through two experimental designs [Therapeutic A, Prophylactic B]. Consumption of ABT and ABY products showed clear reduction in the levels of total cholesterol [TC] and low density lipid [LDL] by 4 weeks of utilization which teas more reduced by 8 weeks of consumption [P<0.01] referring to the importance of consumption duration in reducing these levels compared to the control groups. Proportional mixing of probiotic bacteria with ordinary yogurt bacteria enhances their effect of the levels of TC and LDL. In contrast, the levels of high density lipid [HDL] and triglycerides [TG] showed no significant differences [P>0.05]. However, the consumption of these products reduces the ratio of LDL HDL which has a significant value in reducing the risk of acquiring atheroschlerosis. The regular consumption of probiotic products [Exp.B] showed clear prophylactic effect in maintaining lower levels ofTC and LDL compared to the control group despite the utilization ofcholestrol enriched diet