scholarly journals Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Yeshambel Taye ◽  
Tadesse Degu ◽  
Haben Fesseha ◽  
Mesfin Mathewos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Bacterial Load ◽  
Cow Milk ◽  
Fermented Foods ◽  
Isolation And Identification ◽  
Milk Products ◽  
Selective Media ◽  
Lactobacillus Spp

Lactic acid bacteria (LAB) have long been consumed by people in several fermented foods such as dairy products. A study was conducted on lactating dairy cows to isolate and characterize LAB from dairy products found in and around Bahir-Dar city, North Western Ethiopia. Milk and milk products were randomly collected from dairy farms, milk vending shops, individual households, and supermarkets for bacteriological investigations. A total of sixteen samples were taken from different sources and cultured on different selective media: de Man, Rogosa, and Sharpe (MRS) agar for Lactobacillus spp.; M17 agar for Lactococcus spp.; Rogasa SL agar for Streptococci spp.; and MRS supplemented with cysteine (0.5%) for Bifidobacteria spp. Different laboratory techniques were implemented for LAB isolation and identification. A total of 41 bacterial isolates were grouped under five different genera of LAB and Bifidobacteria spp. were identified based on the growth morphology on the selective media, growth at a different temperature, gas production from glucose, carbohydrate fermentation, and other biochemical tests. LAB genera such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, and Bifidobacterium spp. were isolated and identified from raw milk, cheese, and yogurt. Based on the current study, the majority of the LAB (24.38%) was isolated from cheese and yogurt. Among these, Lactobacillus, Lactococcus (21.94%), Streptococcus (19.51%), Leuconostoc (14.64%), Bifidobacteria (12.19%), and Pediococcus (7.31%) spp. were also identified from these products. Furthermore, based on the bacterial load count and different identification methodologies, our study revealed that Lactobacillus spp. were the dominant LAB isolated from milk and milk products. As a result, since there are few studies on the isolation and identification of lactic acid bacteria from dairy products in Ethiopia, more research studies are needed to complete the identification and characterization to species level and their possible role as probiotics.

scholarly journals Antimicrobial activity of lactic acid bacteria isolated from locally fermented cow milk products sold in Keffi, Nigeria on clinical bacteria

2021 ◽  
Vol 8 (2) ◽  
pp. 078-084
Author(s):  
MD Makut ◽  
NJ Emelogu ◽  
IK Ekeleme ◽  
JE Owuna ◽  
FU Alfa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Effect ◽  
Lactobacillus Delbrueckii ◽  
Shigella Dysenteriae ◽  
Cow Milk ◽  
Lactobacillus Species ◽  
Antimicrobial Compounds ◽  
Isolation And Identification ◽  
Milk Products

Lactic acid bacteria (LAB) are renowned for the potential of producing antimicrobial compounds. This study focuses on isolation and antimicrobial effect of lactic acid bacteria isolated from locally fermented cow milk products (Nono, Kindirmo and Maishanu). The antimicrobial effect of the LAB isolates against clinical test isolates was also investigated. Fifty (50) samples each of Nono and Kindirmo, and twenty-five (25) of Maishanu were collected from cow milk products sellers in Keffi, Nasarawa State Nigeria. Standard microbiological methods were used for the isolation and identification of Lactic acid bacteria from fermented cow milk products. The percentage isolation rate of Lactobacillus species from Nono and Kindirmo showed that 52.0% were isolated from Nono and 58.0% from kindirmo. The highest percentage occurring Lactobacillus species from Nono was Lactobacillus plantarum (14.0%) and the highest percentage occurring Lactobacillus species from kindirmo was Lactobacillus delbrueckii (16.0%). The Lactobacillus species isolated were screened for antibacterial activity and it was observed that seven (7) were able to show inhibition zones. The antimicrobial effect of the LAB culture supernatant against clinical isolates of Staphylococcus aureus, Escherichia coli and Shigella dysenteriae was investigated using agar diffusion technique. The highest 22.00mm was observed by Lactobacillus delbrueckii and Lactobacillus delbrueckii against Shigella dysenteriae, while the least inhibition zone of 15.00mm was observed by Lactobacillus delbrueckii and Lactobacillus acidophilus against E. coli. In conclusion, the zones of inhibition observed in this research strongly suggest that various antimicrobial compounds (lactic acid, acetic acid, propionic acid and bacteriocins) produced during the fermentation process are potent in the control of growth of the test bacteria.

scholarly journals Cultivation media for lactic acid bacteria used in dairy products

2019 ◽  
Vol 86 (4) ◽  
pp. 490-502 ◽  
Author(s):  
Saeed A. Hayek ◽  
Rabin Gyawali ◽  
Sulaiman O. Aljaloud ◽  
Albert Krastanov ◽  
Salam A. Ibrahim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Growth ◽  
Dairy Products ◽  
Microbial Control ◽  
Starter Cultures ◽  
Isolation And Identification ◽  
Defined Media ◽  
Growth Requirements ◽  
Large Numbers

AbstractThis review aims to familiarize the reader with research efforts on the cultivation media of lactic acid bacteria (LAB). We have also included a brief discussion on standard ingredients used in LAB media and chemically defined media as related to bacterial growth requirements. Recent research has focused on modifying standard media for the enumeration, differentiation, isolation, and identification of starter cultures and probiotics. Even though large numbers of these media have been developed to serve dairy microbial control, they have failed to provide consistent results. The research consequently points to the need to develop a reliable lactobacilli growth medium for the dairy industry.

Isolation of exopolysaccharides producing lactic acid bacteria from dairy products

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Prasad Patil ◽  
Akanksha Wadehra ◽  
Kanchan Munjal ◽  
Pradip Behare
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Dairy Products ◽  
Raw Milk ◽  
Fermented Milk ◽  
Milk Products ◽  
Milk Samples ◽  
Fermented Milk Products ◽  
Exopolysaccharides Production

Currently, much attention is being paid for improving the texture of food by screening the new exopolysaccharides (EPS) producing strains. The aim of the present work was to isolate EPS producing Lactic acid bacteria (LAB) strains from raw milk and milk products samples. Total of thirty eight dahi, lassi and raw milk samples were collected from different villages and towns of Karnal and Delhi District. The samples were plated on milk agar and colonies showing ropy polysaccharides production were subjected to biochemical test. After molecular identification 2 were found as <italic>S. thermophilus</italic>, 2 were <italic>Lb. rhamnosus</italic> and 2 were confirmed as <italic>Lb. fermentum</italic>. Two <italic>S. thermophilus</italic> strains (PD7 and PD11) and <italic>Lb. fermentum</italic> strains (AL6 and AD3) showed better curdling pattern, acidity, exopolysaccharides production, and sensory properties. These cultures can be used for manufacture of indigenous fermented milk products.

scholarly journals Isolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk

2017 ◽  
Vol 35 (3) ◽  
pp. 374-381
Author(s):  
Carolina Gutiérrez-Cortés ◽  
Hector Suárez ◽  
Gustavo Buitrago Hurtado ◽  
Consuelo Díaz-Moreno
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Good Alternative ◽  
Cow Milk ◽  
Fermented Foods ◽  
Antagonist Activity ◽  
Organoleptic Characteristics ◽  
Food Borne ◽  
Potential Antimicrobial Activity

Lactic acid bacteria (LAB) are considered as a good alternative to reduce the risk of food borne diseases in food industry. In addition to the improvement effects on the organoleptic characteristics of fermented foods from the LAB metabolites, they can inhibit the growth of microorganisms responsible of the food spoilage. This work is an advance on the biodiversity exploration of natural additives in food. Isolation, identification and screening of potential antimicrobial activity of LAB were the aims on this work. Species of Lactobacillus (Lb. casei, Lb. brevis, Lb. paracasei, and Lb. plantarum) and Pediococcus acidilactici were identified and their antagonism against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Listeria monocytogenes ATCC 7644 was demonstrated.

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