Lactic acid microorganisms (LAB) are broadly employed
in hard food production and are measured as generally recognized as safe (GRAS)
LAB produces little organic compounds that provide
the aroma and flavor to the fermented product. In the food manufacturing, LAB
is extensively used as starter cultures and has been indexed as part of human
microbiota .Lactobacillus spp. has become more and more originate use as Probiotics
in foods. Probiotics are live bacteria and
yeasts that are superior for your health, particularly your digestive system.
is used commonly in milk product which is very important in human development
and health. Fermented foods are popularly accepted for their flavor, better
keeping quality, and the fact that fermentation creates variety among foods.
study was aimed at isolation and molecular characterization of lactic acid
bacteria (LAB) from soursop, cowmilk, goatmilk yoghurts and cheese.
is among the most common dairy products consumed around the world. Different
varieties of wild fruits could be of health benefit, one such is soursop fruit
(Annona muricata). They are fruits that are good sources of vitamins and
minerals. Goat milk is naturally predisposed for preparing a yoghurt drink that
is light and easily digestible. Fermented drinks made of goat milk differ from
the drinks made of cow milk, among other things, by a lower content of volatile
aroma compounds (and especially of acetaldehyde and carbon dioxide. Cheese is
white soft non-ripened milk made by the addition of a plant extract (Calotropis
procera) to the non-pasteurized whole milk from cattle.
bacterial strains were isolated, according to biochemical identification and
only 16 were characterize as: Lactobacillus plantarium, Lactobacillus
fermentus, Bacillus substilis, Bacillus subsitils, Lactobacillus rhaminosus,
Lactobacillus fermentum, Lactobacillus paracase, Lactobacillus licheniformis,
Lactobacillus planetarium, Lactobacillus licheniformis, Bacillus substilis,
Lactobacillus paracasei, Lactobacillus fermentus, Lactobacillus fermentus,
Lactobacillus licheniformis, Lactobacillus rhaminouus, Lactobacillus
isolates were characterizing on the basis of their morphological, biochemical,
physiological and 16S rRNA gene sequences. All of the isolates were well
identified with the help of molecular techniques.
A total number of 24 isolates were picked from MRS
agar plates and were found to belong to the genus Lactobacillus, according to
their physiological and biochemical tests. The isolated bacteria were stored in
MRS broth culture in temperature -800C for further analysis. The isolates were
gram positive when view under light microscope, hence they were gram positive
bacteria. They appeared as a chain of 3-4 cells (rounded rods, cocci) in shape,
and catalase negative bacteria. All the isolates were subjected to test for gas
production from glucose and the test tubes observed for 5 days and there was no
gas accumulation in Durham tubes. For identification of bacilli isolates, the
growth at 15°C and 45°C were used. However, Lactobacillus delbrueckii ssp
bulgaricus cannot grow at 15°C but can grow at 45°C.
study showed that the biochemical, physiological and morphological tests in
lactobacillus spp. were dominant in dairy products used while Bacillus
substilis was present in soursop yoghurt (non-dairy). It can be stated that LAB
isolated can be potentially Probiotics bacteria with promoting host-specific