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World Journal of Pharmaceutical
and Medical Research

An International Peer Reviewed Journal for Pharmaceutical and Medical Research and Technology
An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)
ISSN 2455-3301

ICV : 78.6



Dr. Qirrat Mushtaq*, Dr. Maryam Arshad, Dr. Saher Rehmat


Studies have shown that probiotic bacteria or so-called human-friendly bacteria are a group of organisms which have certain requirements and specifications to stay alive during their journey in the gut of man until they reach the last part of the small intestine, and studies have shown that this group has a significant impact on improving human and public health as well as help the body to resist many diseases and some of the most important strains of these bacteria are Lactobacillus and Bifid bacterium which were used to produce many dairy products raised on Worldwide for their important benefits. So the study focused on probiotic bacteria. The study was divided into two main parts. First: the definition of probiotic bacteria isolated from fermented milk products. Second: the preparation of some probiotic extracts from certain herbs and nutrients from the local environment to improve and increase the productivity of probiotic bacteria and comparison between these sources to identify the best materials and which have the capacity to improve the dynamic growth of these friendly bacteria through study. There was first: Isolation and identification of each of the bacteria Streptococcus. saccharolyticus, Bifidobacterium.sp, and Lactobacillus acidophilus. As well as the yeast Saccaromycess .sp was isolated by definition tests such as dye test gram – movement of bacteria tests –oxidize catalase test or the analytical profile index (API). Second: water extracts were prepared from sources which are Green tea – turmeric – naekhh – cloves – sage-Mint-Ginger-carobs (spectrophotometer) and it was found that the three best extracts in improving growth of bacteria probiotics were cloves then green tea followed by carob compared to the control sample grown on the liquid environment of the growth of probiotic bacteria MRS.

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