TITLE:
Isolation and Identification of Lactic Acid Bacteria with Probiotic Potential from Fermented Cow Milk (Nono) in Unguwar Rimi Kaduna State Nigeria
AUTHORS:
Philip Anthony Vantsawa, Umar Thlama Maryah, Timothy Bulus
KEYWORDS:
Lactobacillus, Morphological, Antimicrobial, Supplements
JOURNAL NAME:
American Journal of Molecular Biology,
Vol.7 No.2,
April
30,
2017
ABSTRACT: Lactic acid bacteria (LAB) strains from fermented cow milk (nono) sold inUnguwar Rimi, Kaduna markets were isolated on lactic bacteria specific medium (De Man Rogosa Sharpe MRS media). Isolated strains were identified and characterized using morphological, biochemical test and carbohydrate fermentation system (API-50 CHL). Six (6) pure colonies were distinctly obtained and identified as Lactobacillus strains. Out of the 6 isolated Lactobacilli, 5 were further identified as Lactobacillus delbrueckii ssp. lactis 2, Lactobacillus bulgaricus, Lactobacillus salivarius, Lactobacillus acidophilus 2 and Lactobacillus rhamnosus. They were further screened for antimicrobial activity and antibiotic sensitivity. Lactobacillus acidophilus had higher resistance to all but one of the antibiotics used (Chloramphenicol 30 μg) with no zone of inhibition to Ampicillin, Amoxicillin, Gentamycin, Penicillin, Streptomycin and Tetracycline. The antimicrobial activity against Escherichia coli exhibited varying degree of inhibitory activity. It can be concluded that the presence of these microorganisms in fermented cow milk (nono) is of great benefits to humans and animals either as supplements or food production processes.