ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Vajid Nettoor Veettil1 and A. Vijaya Chitra2
1Department of Microbiology, Sree Narayana Guru College, Coimbatore – 641 105, Tamil Nadu, India.
2Department of Microbiology, Shri Nehru Maha Vidyalaya College of Arts and Science, Coimbatore – 641 021, Tamil Nadu, India.
J Pure Appl Microbiol. 2022;16(1):305-317 | Article Number: 7299
https://doi.org/10.22207/JPAM.16.1.19 | © The Author(s). 2022
Received: 08/09/2021 | Accepted: 29/11/2021 | Published online: 05/02/2022
Issue online: March 2022
Abstract

The diverse microbial populations in milk produce a range of antimicrobial compounds that confer preservative action. Goat milk characterized by high nutritional value, medicinal properties and hypoallergenic in nature, constitutes the most prevalent non-bovine milk consumed globally. Lactic acid bacteria (LAB), renowned for their probiotic properties, are important constituents of goat milk microflora. In this study, bacterial strains with probiotic potential were isolated and characterized from milk samples of indigenous Indian goat breeds. On MRS medium, Gram-positive rods were observed after anaerobic culture. Based on 16s rRNA technique LAB from goat milk were identified to belong to Enterococcus durans and Lactobacuillus plantarum. Antimicrobial activities were observed against known pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Escherichia. coli and Salmonella typhimurium) and minimum inhibitory concentration was found to be low (6.5 mg/ml) for most of the isolates. High resistance to both acidic condition (pH 2.0) and 0.3% bile salts was observed along with marginal increase in cell counts in some isolates. Adherence to Caco-2 cell lines was observed in all the four identified LABs and was higher in case of Enterococcus durans compared to Lactobacillus plantarum. LC-MS analysis revealed the presence of lacticin as one of the key component of cell free extracts (CFE) of selected isolate. Goat milk as a source of possible LAB probiotics opens up a whole new avenue of probiotics from non-bovine milk sources. LAB strains isolated in this study are potential probiotic candidates that can be employed as antimicrobial agents in food and pharmaceutical industries.

Keywords

Goat milk, Lactic acid bacteria, Probiotics, Antimicrobial activity, Cell surface characteristics, Bacteriocins

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