Abstract
The aim of this study was to investigate the probiotic characteristics profile of the isolated lactic acid bacteria (LAB) isolated from cow milk enzymatic clots. Some criteria for probiotic potential such as fermentation profile, acid and bile tolerance, bile salt hydrolysis, antimicrobial activities, lactic acid and bacteriocin production assay, acidification and coagulation, and hemolytic properties were examined. 16S rDNA-based method was applied to confirm the identity of the isolated LABs. LAB E showed the highest resistance to acidic environments. In bile conditions, the number of LAB B and D colonies was also significantly reduced from about 107 to 102 after 1 hour and to less than 100 after 2 and 4 hours. None of the strains showed sensitivity against fungal and microbes except Escherichia coli. This study showed that LABs B, E, and G isolated from cow milk enzymatic clots presented good properties to consider as probiotics and to use for the production of probiotic dairies.
Keywords:
lactic acid bacteria; probiotics; lactobacilli; milk enzymatic clots
Thumbnail
