Journal of Plant Biotechnology and Microbiology

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Short Communication - Journal of Plant Biotechnology and Microbiology (2021) Volume 0, Issue 0

PROBIOTIC PROPERTIES ANALYSIS OF ISOLATED LACTIC ACID BACTERIA FROM MILK

 Lactic acid bacteria (LAB) are essential ingredients in probiotic foods, intestinal microflora, and dairy

products that are capable of coping up with harsh gastrointestinal tract conditions and are available in a
variety of environments. The objective of this study is to evaluate the probiotic property of LAB isolated
from bovine milk. Milk samples were collected from local dairy farms. Samples were obtained using
sterile test tubes and transported to a laboratory in the icebox for further biochemical characterization.
Preliminary Physiological and biochemical identification of LAB isolates was conducted by growing on
MRS agar after ten-fold serial dilution. Seven of the best isolates were selected for the evaluation of the
probiotic property. The LAB isolates were checked for resistance to antibiotics and their antimicrobial
activity by disc diffusion assay and agar well diffusion assay respectively. Bile salt hydrolase activity of
isolates were studied by growing isolates in BSH medium with bile salt. Cell surface property of isolates
was assayed by studying their autoaggregation and coaggregation percentage with S. aerues. All isolates
were found BSH positive. In addition, BCM2 and BGM1 were susceptible to all antibiotic disks except
BBM1 which was resistant to all antibiotic disks. BCM1 and BGM1 had the highest autoaggregation and
coaggregation potential respectively. Since all LAB isolates showed gastro intestinal tolerance and good
cell surface property they could be considered as good potential probiotic candidates for treatment and
probiotic starter culture preparation..
Author(s): Alazar Essayas

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