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dc.contributor.authorNamuluta, Gladys Esther
dc.date.accessioned2022-05-12T06:59:15Z
dc.date.available2022-05-12T06:59:15Z
dc.date.issued2022
dc.identifier.citationNamuluta, G. E.(2022).Prevalence of Colistin resistance in lactobacillus and streptococcus Thermophilus probiotics: case study of selected four yoghurts on Ugandan market. (MakUD) ( Unpublished under graduate dissertation , Makerere University , Kampala Uganda.en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12281/12392
dc.descriptionA dissertation submitted to the Department of Plant Sciences, Microbiology and Biotechnology, IN partial fulfillment of the requirements for award of a bachelors degree of biotechnology of Makerere university .en_US
dc.description.abstractThe study was carried out to determine the prevalence colistin resistance phenotype in Lactobacillus and Streptococcus thermophilus probiotics from locally made yoghurt: case study of selected four yoghurts on Ugandan market. The probiotics used were Lactobacillus and Streptococcus thermophilus which are common useful bacteria used as probiotics in yoghurt and other foods as well. The two bacteria were isolated from four selected yoghurts on the Ugandan market using the Lactobacillus, Streptococcus Differential Medium (LS Differential Medium). Lactobacillus appeared as irregular, red colonies surrounded by a white opaque zone and Streptococcus thermophilus appeared round, red colonies surrounded by a clear zone. The susceptibility of Lactobacillus and Streptococcus thermophilus against colistin was tested using agar-well diffusion technique on Mueller-Hinton (MH) agar. Of the two bacteria tested, Lactobacillus turned out to be relatively more susceptible than Streptococcus thermophilus. The results showed that the means GYL, GYS, LYL, LYS, SYS are not significantly different because in all the cases there was no zone of inhibition subsequently implying that the probiotics: Lactobacillus and Streptococcus thermophilus have gained resistance against colistin antibiotic. Therefore, the probiotics: Lactobacillus and Streptococcus thermophilus from the four cases of yoghurts, only one yoghurt brand had some little resistance against colistin a last line antibiotic used to treat multidrug bacterial infections. In conclusion, the probiotics: Lactobacillus and Streptococcus thermophilus possessed resistance towards colistin antibiotic with the resistance more prevalent in Lactobacillus bacteria.en_US
dc.description.sponsorshipPrivately sponsoreden_US
dc.language.isoenen_US
dc.publisherMakerere Universityen_US
dc.subjectAntibiotic resistance in probioticsen_US
dc.subjectColistin resistance phenotypeen_US
dc.subjectLactobacillus probioticen_US
dc.subjectStreptococcus thermophilus probioticen_US
dc.subjectLocally made yoghurten_US
dc.titlePrevalence of Colistin resistance in lactobacillus and streptococcus Thermophilus probiotics: case study of selected four yoghurts on Ugandan marketen_US
dc.typeThesisen_US


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