Assessment of Potential Probiotic Lactobacillus Strains Isolated from Goat Milk

Probiotics are a group of microbes that may help directly in enhancing resistance against human intestinal pathogens and in the prevention of gastrointestinal disorders. This study aimed to isolate Lactobacillus spp. from various raw goat milk samples for their probiotic properties. A total of 16 isolates were primarily screened from the collected goat milk samples. Only 3 isolates were found to exhibit remarkable inhibitory activity against multiple pathogenic bacteria. These probiotic strains were analyzed to elucidate their cultural, morphological and biochemical features, and were identified as Lactobacillus bulgaricus, Lactobacillus casei subsp. casei, and Lactobacillus helveticus. The strains were found to exhibit the maximum growth at pH 7 and 37 ̊C temperature for 18 hours of incubation. In addition, they were found to produce antimicrobial metabolites that are inhibitory to pathogens, able to tolerate bile salt at concentration upto 3%, but their inhibitory activity was hampered with trypsin treatment at concentration of 0.5 mg/ml. The strains were found susceptible to erythromycin, chloramphenicol, gentamicin and ciprofloxacin, but resistant against penicillin-G, ampicillin and amoxicillin. The present study thus elucidates that goat milk naturally inhabits Lactobacillus spp. which can be potential candidates in treatment of various infectious diseases in human mainly related with gastrointestinal system. Keyword: Antimicrobial activity, Bacteriocin, Goat milk, Lactobacillus spp., Probiotics

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