Isolation, Characterization and Identification of Industrially Beneficial Probiotic Lactic Acid Bacteria from Goat Milk
نویسندگان
چکیده
Purpose: Goat’s milk is enriched with many nutrients and diverse lactic acid bacteria (LAB). This research was aimed at isolating characterizing industrially beneficial probiotic present in goat to investigate their ability produce acid.Research Method: A total of 100 bacterial isolates were obtained from 20 fresh goat’s samples Western North provinces Sri Lanka. These characterized based on colony cell morphologies, physiological biochemical characteristics, tolerance in-vitro gastro intestinal tract (GIT) conditions industrial properties. Species level identification the performed phenotypic properties according Bergey’s manual systematic bacteriology.Findings: The selected eight LAB did not hemolytic enzymes, therefore, could primarily consider as safe for live consumption. According properties, Lactobacillus pentosus, plantarum, Streptococcus thermophilus, bovis, Lactococcus lactis Enterococcus faecium species. They able coagulate skimmed which indicated by decrease fi nal pH (4.8-5.9), tolerate high (45 °C) low (15°C) temperatures, grow different NaCl concentrations (2%, 4%, 6.5%) levels (1.5-3.9). HPLC analysis revealed that, pentosus (33 mg/L) thermophiles (14mg/L) possessed highest production abilities.Research Limitations: species should be continued employing genotypic methods. safety consumption confirm in-vivo methods.Originality/Value: raw microbiota considered a good source novel (LAB) strains that can exploited use starters probiotics. Lactic produced microorganisms; specifically, an important commodity chemical having numbers applications. However, very less work has been done characterization
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ژورنال
عنوان ژورنال: Journal of Agricultural Sciences
سال: 2021
ISSN: ['2386-1363', '1391-9318']
DOI: https://doi.org/10.4038/jas.v16i2.9341