Vol. 8, Special Issue 5 (2023)

Author(s): K Kavitha, T Magna, CT Sathian, K Radha, S Renjith, M Arshath and V Namratha

Abstract: Lactic acid bacteria are the bacteria present in milk and milk samples and they are group of catalase-negative, nonspore forming microorganisms. Upon gram staining Lactic acid bacteria (LAB) are gram positive and rod shaped. The genera Lactococcus and Lactobacillus are frequently linked to milk and dairy products. A total number of 50 fresh raw milk samples of 200 ml each was collected from various sources in Wayanad district of Kerala like ILFC Pookode, local households and nearby dairy chilling units, aseptically in sterile autoclavable bottles. Our study mainly focusses on the species level identification of Lactobacillus spp. and Lactococcus spp. We used two type of agar in our research work, for the isolation of Lactobacillus spp. de Man Rogosa and Sharpe (MRS) agar was used and M17 agar was used for the isolation of Lactococcus spp. 50 samples each were cultured on de Man Rogosa and Sharpe (MRS) agar and M17 agar. Colonies having typical characteristics were taken for preliminary identification by Gram staining and Biochemical tests. Purity of culture were maintained by obtaining pure culture. 16S rRNA gene sequencing was used for further identification of lactic acid bacteria (of Lactobacillus and Lactococcus) upto species level. The study was successful in species level identification of LAB from raw milk. We can conclude that raw sample milk contains abundance of lactic acid bacteria.

DOI: 10.22271/veterinary.2023.v8.i5Sc.727