Isolation and characterization of probiotic microorganism from milk and milk product

This study was envisaged to analyz the probiotic properties of isolated lactic acid bacteria from curd and milk sample. Cow’s milk and curd sample was cultured on MRS Agar media with appropriate dilution for the isolation of potential probiotics strains and pure cultures were obtained by continuous sub-culturing. Identication of lactic acid bacteria was done by Gram’s staining and catalase test and further confirmation was based on morphological, cultural, physiological and different biochemical tests. A total four isolates viz. Lactobacillus fermentum, L. casei, L. acidophilus and Bifidobacterium longum were identified after different biochemical analysis which also exhibited reliable probiotic properties. These isolates were examined for probiotic properties including tolerance to different concentrations of bile salt, pH and NaCl. Selected isolates from curd and cow’s milk sample fulfilled the most common criteria of probiotic bacteria, so numerous probiotic products can be developed from cow’s milk which will enhance further research on therapeutic use of probiotics.