Probiotic Lactic Acid Bacteria from Goat’s Milk Potential Producer of Bacteriocin: Evidence from Liquid Chromatography-Mass Spectrometry

The diverse microbial populations in milk produce a range of antimicrobial compounds that confer preservative action. Goat characterized by high nutritional value, medicinal properties and hypoallergenic nature, constitutes the most prevalent non-bovine consumed globally. Lactic acid bacteria (LAB), renowned for their probiotic properties, are important constituents goat microflora. In this study, bacterial strains with potential were isolated from samples indigenous Indian breeds. On MRS medium, Gram-positive rods observed after anaerobic culture. Based on 16s rRNA technique LAB identified to belong Enterococcus durans Lactobacuillus plantarum. Antimicrobial activities against known pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Escherichia. coli Salmonella typhimurium) minimum inhibitory concentration was found be low (6.5 mg/ml) isolates. High resistance both acidic condition (pH 2.0) 0.3% bile salts along marginal increase cell counts some Adherence Caco-2 lines all four LABs higher case compared Lactobacillus LC-MS analysis revealed presence lacticin as one key component free extracts (CFE) selected isolate. source possible probiotics opens up whole new avenue sources. study candidates can employed agents food pharmaceutical industries.