Evaluation of probiotic properties of lactobacilli in coagulated of cow's milk

The aim of this study was to investigate the probiotic characteristics of the isolated lactic acid bacteria (LAB) in coagulated of cow's milk including fermentation profile, acidification and coagulation, and hemolytic properties were examined.It is shown all isolated LABs were positive for hemolytic activity. LABs A and C showed beta hemolysis. LAB E showed the highest resistance to acidic environment. Also, in bile condition the number of LAB B and D colony significantly reduced from about ۱۰۷ to ۱۰۲ after ۱ hour and to less than ۱۰۰ after ۲ and ۴ hours. As well none of the strains showed any sensitivity towards fungal and microbes except for Escherichia coli which all strain was sensitive to. all LAB isolates exhibited the ability of acidification and coagulation at ۳۷ °C. In contrast, none of LAB isolates presented coagulation potential at ۳۰ °C.Based on this study results, LAB E and C isolated from coagulated of cow's milk could be considered as probiotic microorganism considering the observed properties. They could be isolated in order to be used in the production of probiotic dairies

Keywords:

Probiotic , Lactic acid bacteria , Crude milk