ABSTRACT

The Lactobacillus is a very important genus of lactic acid bacteria commonly found in nature in different fermented foods. Different species of this genus were used worldwide in food fermentations as probiotics. Therefore, the purpose of the present study was to isolate, identify probiotic Lactobacillus strain from fermented goat milk and determine the antibiotic susceptibility and carbohydrate fermentation patterns. According to the phenotypic characterization and carbohydrate fermentation profile (API®50 CHL strip), the tested strain will identified as Lactobacillus plantarum NRC AM10 with 99.9 %. The strain confirmed by both PCR and sequencing as the same strain with accession number CP023728.1. In addition, our results indicated that the isolated strain showed sensitivity toward nine different types of antibiotic discs (Penicillin G, Erythromycin, Ampicillin10 and 25 ?g, Cephalocin10 and 30 ?g, Clindamycin, Cortimoxazole and Nitrofurantion). On the other hand, the tested strain showed good resistance to the other types of antibiotic discs. The strain showed a good acidity development in skim milk and able to coagulate the milk after 16 h of incubation time. In conclusion, the natural fermented dairy products are good valuable sources for isolation of lactic acid bacteria with good probiotic and technological characteristics. Keywords: Lactic acid bacteria, Lactobacillus plantarum, probiotic dairy products, antibiotic discs, technological characteristics

https://ijbpas.com/pdf/2019/March/MS_IJBPAS_2019_4661.pdf

Download PDF
https://doi.org/10.31032/IJBPAS/2019/8.3.4661