Amir Mahalot and Shyamapada Mandal*
Laboratory of Microbiology and Experimental Medicine, Department of Zoology, University of Gour Banga, Malda, West Bengal, India
*Corresponding Author: Shyamapada Mandal, Professor, Laboratory of Microbiology and Experimental Medicine, Department of Zoology, University of Gour Banga, India. E-mail: email@example.com
Received: April 01, 2018; Published: May 23, 2018
Citation: Amir Mahalot and Shyamapada Mandal. “Assessment of Lactic Acid Bacteria from Cow Milk and Goat Milk Samples for Probiotic Potentiality by In Vitro Methods”. Acta Scientific Pharmaceutical Sciences 2.6 (2018).
As reported, the milk and milk based fermented food are the well-known niches for the growth of lactic acid bacteria (LAB). This communication aims to isolate LAB from locally available raw milk samples from cow and goat, and to assess the probiotic attributes of isolated LAB. The three freshly collected milk samples (cow milk: 1 and goat milk: 2) were subjected to microbiological analysis for the isolation of LAB. The milk isolates of LAB were studied phenotypically, following cultural, morphological, physiological and biochemical characterization, for their identity. The probiotic attributes (tolerance to high range of temperature and sodium chloride concentrations and low-pH, and tolerance to bile salts) and safety profiling (haemolysis and gelatin hydrolysis patterns and susceptibility to antibiotics) was done following standard protocols. The LAB (n = 3) isolated, one from each of the milk samples, were homo-fermentative lactobacilli (n = 2): Lactobacillus sp. G1 and Lactobacillus sp. C1, and Lactococcus sp. G2; all of which well tolerated low-pH (3.0 - 2.5), bile salts (0.2 - 0.3), temperature (40C - 420 C) and sodium chloride (2% - 6%). The LAB isolates were sensitive to most of the antibiotics tested, except methicillin (for all isolates), trimethoprim (for Lactobacillus sp. G1 and Lactococcus sp. G2) and vancomycin (for Lactobacillus sp. G1 and Lactobacillus sp. C1). The locally available cow milk and goat milk are excellent source of LAB, and, based upon the probiotic attributes and safety profiles, the isolated LAB might be utilized by the consumers, at least in our part of the globe, for health benefits.
Keywords: Lactic Acid Bacteria (LAB); Cow Milk; Goat Milk; Probiotics
Copyright: © 2018 Amir Mahalot and Shyamapada Mandal. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.