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.
Highlights
Lactic acid bacteria (LAB) are common inhabitants of fermented products and gastrointestinal tracts, most of which are responsible for maintaining a balance of the micro-biota of healthy host
LAB 1 was identified as Lactobacillus acidophilus after fermenting Melibiose and raffinose
Lactobacilli known to be affiliated to lactic acid bacteria (LAB) commonly found in the gastrointestinal tract of animals and humans can be found in fermented food such as milk and milk product
Summary
Lactic acid bacteria (LAB) are common inhabitants of fermented products (milk, meat and vegetables) and gastrointestinal tracts, most of which are responsible for maintaining a balance of the micro-biota of healthy host. Consumption of milk and its products as food substances dates back to thousands of years It was lacking any scientific basis until when it was observed that Bulgarian peasants who often consumed large quantities of soured milk as part of their daily diet had a longer survival age [3]. He believed that consumption of fermented milk would reverse the adverse effect of the lower gut micro flora on the host animal. Milk products containing viable LAB have been used as prophylactics for treatment of intestinal infections in adults infected with Salmonella and lactose intolerance [5] [6]
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