Evaluation of Potential Probiotic Characteristics of Isolated Lactic Acid Bacteria from Goat Milk
Md. Abdullah-Al-Mamun, Md. Jakir Hasan, Salauddin Al Azad, Md. Giash Uddin, Sayeed Shahriyar, Kanak Jyoti Mondal
Biotechnology Journal International · pp. 1–7 · Published 24 May 2016
10.9734/BBJ/2016/26397Abstract
Probiotics, in point of fact, well-thought-out as the health effective microbial food supplements by fashioning mutuality environment to consumers intestinal gut in an advantageous manner. Goat milk is a broaden source of probiotics in consort with other nutrients. That’s why the focal objective of this study was to insulate probiotic lactic acid bacteria and appraising their potentiality as probiotics. In this study prospective colonies were isolated after pure culture of goat milk sample in MRS media and a series of tests including colonial and morphological observation, catalase test, gram-staining and sugar fermentation were carried out to characterize the bacteria. To scrutinize their probiotic properties, the study was furnished with NaCl, phenol & bile salt tolerance test, milk coagulation test as well as antimicrobial activity test where we witnessed that the isolates were tolerant against 1-6% NaCl, 0.1-0.4% phenol & 0.05-0.3% bile salt, coagulated in milk and only three isolates of Enterococcus faecium and Pediococcus acidilactici disclosed anti-microbial activities to think through them as potential probiotics. These potential probiotics obtained from goat milk sample can be used as food supplements in various food biotechnological applications to become an alternative to other milk sources specifically cow milk.
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