Screening and Identification of Lactobacillus Species Isolated from Milk and Curd Samples

Divya et al.,

Milk | Lactobacillus

Vol: 11; Iss. 9; Sep 25 | ISSN: 2454-5422

Beneficial bacteria called lactobacillus are frequently added to food to offer health advantages. Probiotic bacteria, which support general health and gut balance, are frequently found in milk and dairy products. Probiotic lactobacilli are abundant in sour yoghurt, and the purpose of this study is to investigate the advantages of Lactobacillus species that were isolated from samples of cow’s milk and curd. To isolate Lactobacillus species using MRS agar, curd was soured for two days. The four isolates (MW, SW, DC, and M1) that were chosen underwent tests for acid tolerance, biochemical traits, colony morphology, and gram staining. Four strains were verified by gram-positive, rod-shaped bacteria using gram staining. According to biochemical testing, every strain is a member of the Lactobacillus genus. Additionally, MRS agar supplemented with 1% calcium carbonate was used to confirm an acid tolerance test. Molecular techniques such as 16S rRNA sequencing will be used to further determine Lactobacillus sp.’s acid tolerance. In the near future, this study will benefit public health and the environment.

Dr. C.Edward Raja, Assistant Professor, PG & Research Department of Microbiology, V.H.N.Senthikumara Nadar College (Autonomous), Virudhunagar, Tamilnadu, India