Isolation of Lactobacillus from commercial juices

BSc student: Nina Lipjankic

Mentor: Assist. Prof. Dr. Altijana Hromic-Jahjefendic

Year: 2020

This study aimed to isolate Lactobacillus from four different kinds of commercial juices – orange, apple, pineapple, and tomato. It employed HybriScan D Lactobac, a rapid molecular test for the isolation of specific species of lactic acid bacteria from non-alcoholic beverages. This is a follow-up study to an initial study conducted by Dzelila Jusic, where a strong presence of Lactobacillus strains was detected in fresh fruit juices. The findings of this study suggest that there was a presence of microorganisms in all samples, including controls, which is a strong indication of contamination. The qualitative, colorimetric results, observed and analyzed as the presence and intensity of yellow coloration in samples, are consistent with the original study by Jusic. Therefore, the results of this experiment are inconclusive as to whether there exists a presence of Lactobacillus strains in the four commercial juice samples.