Isolation and Characterisation of Lactic Acid Bacteria from Raw and Fermented Milk

Main Article Content

S. Aforijiku
A. A. Onilude


The aim of this study was to isolate and phenotypically characterised lactic acid bacteria (LAB) from samples of raw (cow, goat) and traditional fermented milk product (nono).The assessed characteristics of LAB as indexed in Bergeys Manual of Determinative Bacteriology are cellular characteristic (Gram staining), growth at pH 4.5 and 9.6, growth in 5% NaCl, production of ammonia from arginine, tolerance to temperature 15 and 45oC, starch hydrolysis, and fermentation of sugars test. Fifty-five LAB were isolated and identified as Pediococcus acidilactici (15), Lactobacillus plantarum (29), Lactobacillus brevis (4), Lactobacillus casei (4), and Lactobacillus fermentum (3). Four species of the Lactobacillus isolated from nono samples were identified as Lactobacillus casei, Lactobacillus brevis, Lactobacillus plantarum and  Lactobacillus fermentum while Pediococcus acidilactici was isolated from raw cow and goat milk.  Lactobacillus plantarum was the dorminant organism with the highest frequency occurrence of 52.7% while Lactobacillus fermentum had the lowest (5.5%).  Lactobacillus species are normally found in fermented milk product which could be of great importance in food industry.

Lactic acid bacteria (LAB), isolation and characterisation, Lactobacillus plantarum.

Article Details

How to Cite
Aforijiku, S., & Onilude, A. A. (2019). Isolation and Characterisation of Lactic Acid Bacteria from Raw and Fermented Milk. South Asian Journal of Research in Microbiology, 5(1), 1-10.
Original Research Article


De Vuyst L, Leroy F. Bacteriocins from lactic acid bacteria: Production, purification and food applications. Molecular Microbiology and Biotechnology. 2007;13: 194-199.

Mohammed S, Ahlgren JA, Horne D. Structural characterization and biological activities of an exopolysaccharide kefi ran produced by Lactobacillus kefiranofaciens WT-2B(T). Journal of Agricultural and Food Chemistry. 2016;52:5533-5538.

Robinson RL. Dairy microbiology hand book: The microbiology of milk and milk products. 3rd Edn., John Wiley and Sons, New York, USA; 2002;765.

Casalta E, Montel MC. Safety assessment of dairy microorganisms: The Lactococcus genus. International Journal of Food Microbiology. 2008;126:271-273.

Gerez CL, Torino MI, Rollan G, De Valdez GF. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control. 2009;20:144-148.

Nikolic M, Terzic-Vidojevic A, Jovcic B, Begovic Golic N, Topisirovic L. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat’s milk cheese. International Journal of Food Microbiology. 2008;122:162-170.

Vasiee AR, Tabatabaei M, Yazdi F, Mortazavi A, Edalatian MR. Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh. International Food Research Journal. 2014;21(6):2487-2492.

Ouwehand AC, Salminen S, Isolauri E. Probiotics: An overview of beneficial effects. Antonie Van Leewenhoek. 2006;82:279-289.

Brant RJ, Todd RK. Impact of genomics on the field of probiotic research: Historical perspectives to modern paradigms. A. V. Leeuwenhoek. 2014;106:141-156.

Szajewska H, Canani RB, Guarino A. Probiotics for the prevention of antibiotic-associated diarrhea in children. Journal of Pediatria Gastroenterology Nutrition. 2016;62:495–506.

Krishnendra S, Nama SD, Priyanka P, Priyanka S, Neelofar S, Jitendra N. Antagonistic activity of lactic acid bacteria from dairy products. International Journal of Pure and Applied Bioscience. 2013; 1(1):28-32.

Ting TL, XZ. Lactobacillus spp. as probiotics for prevention and treatments of enteritis in the lined seashore. Science America. 2019;503:16-25.

Rogosa M, Sharpe ME. An approach to the classification of Lactobacillius. Journal of Applied Bacteriology. 1959;22(3):329-340.

Tannock GW. A special foundness for Lactobacillus. Applied Environmental Microbiology. 2004;70:3189-3194.

Toksoy A, Beyatlõ Y, Aslõm B. Studying on metabolic and antimicrobial activities of some Lactobacillus plantarum strains isolated from sausages. Turkish Journal of Veterinary and Animal Sciences. 1999;23:533-540.

Steer T, Carpenter H, Touhy K, Gibson GR. Prespectives on the role of the human gut microbiota and its modulation by probiotics and prebiotics. Nutrition Research and Review. 2001;13:229-254.

Adesokan IA, Ekanola YA, Fakorede SS, Oladejo OO, Odutola LO. Infuence of lactic starters on sensory properties and shelf life of wara a Nigerian (unripened) soft cheese. Journal Applied Bioscences. 2009; 13:714-719.