Determination of potential probiotic properties of lactic acid bacteria isolated from colostrum milk

Abstract

Colostrum milk has been used as a source for isolating many probiotic bacteria since it contains many helpful probiotic microorganisms. Because of the huge microorganism diversity and functionality of colostrum, there is opportunity to isolate bacteria and analyze their probiotic potential. Comparing the diversity of probiotic bacteria in milk from postpartum periods is also crucial. In the current study, Lactic Acid Bacteria (LAB) cultures were isolated from cow colostrum milk. The 28 cultures were isolated, but only 2 were characterized as LAB by their colony and molecular characterization, Gram nature, catalase, antibiotics, and pepsin tolerance. As a result of molecular identification tests, the isolates were identified as Lactobacillus casei and Lactobacillus paracasei with 99-100% homology. These two isolates could survive in the presence of gastric and intestinal conditions. These isolates also showed antimicrobial and antioxidant activities. The results demonstrated that LAB species isolated from colostrum milk exhibited promising probiotic properties and seemed favorable for use in pharmaceuticals and foods.

Keywords

• Colostrum
• gastrointestinal tolerance
• lactobacillus
• probiotic
• postpartum milk

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