Isolation and Identification of Lactobacillus from Raw Buffalo Milk from the Local Region of Agra

Authors

  • Yati Tomar Student, Department of Microbiology, School of Life Sciences, Dr. B.R. Ambedkar University, Khandari Campus, Agra, Uttar Pradesh, India
  • Jagriti Sharma Assistant Professor, Department of Microbiology, School of Life Sciences, Dr. B.R. Ambedkar University, Khandari Campus, Agra, Uttar Pradesh, India
  • Akhand Pratap Singh Professor, Department of Food Technology and Biotechnology, Maharishi University of Information Technology Lucknow, Uttar Pradesh, India

Keywords:

Probiotic microbes, buffalo milk, Lactobacilli, IMViC, biochemical tests

Abstract

The term ‘Probiotic’, literally means, ‘for life’ which describes “substances secreted by one microorganism stimulating the growth of another”. These are viable microorganisms which contribute to intestinal microbial balance and help to improve the gut health in humans and other animals. Probiotics have been used in animal feed industry as a food supplements. They are also used to manufacture the fermented dairy products widely. The most common among them are Bifidobacteria and Lactic acid bacteria (LAB) such as Lactobacilli, Lactococci and Streptococci. Probiotic microbes are normally present in milk and milk products such a yogurt, cheese butter milk, butter, etc. So, a study was carried out to isolate the Lactobacilli from raw buffalo milk samples. The isolated samples were identified by using biochemical tests such as IMViC and other sugar fermentation tests. The results of the study indicated the predominance of Lactobacilli in almost all milk samples collected.

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Published

2021-02-15

Issue

Vol. 9 No. 2-3 (2020)

Section

Research Article

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