ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM COW MILK AND MILK PRODUCTS

Abstract

Lactic acid bacteria (LAB) play a crucial role in the fermentation and preservation of cow milk and milk products. This study aimed to isolate and identify LAB from cow milk and various milk products, determine the bacterial load and determine the sensory evaluation of LAB in the cow milk. A total of seven samples were collected from different locations at Bodinga metropolis and analysed using [methods, e.g., microbiological techniques]. The isolated LAB strains were characterized based on their cultural, morphological, microscopic view, biochemical, and genetic properties. Results revealed the presence of five LAB species with their percentage of occurrence, including Lactobacillus acidophilus (28.51%), Lactococcus lactis (28.51%), Lactobacillus bulgaricus (14.28%), Lactobacillus casei (14.28%), Lactococcus lactis (14.28%). The dominant LAB species varied among the different milk products, with Lactobacillus spp being the most prevalent in cow. Sensory characteristic and pH level of the cow milk and milk products was also measured. This study contributes to the understanding of the diversity and distribution of LAB in cow milk and milk products, highlighting their potential applications in food fermentation, preservation, and human health. The findings provide valuable insights for the development of novel functional foods and probiotics.