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VOL. 8, ISSUE 1 (2026)
Isolation and identification of Lactobacillus Species from raw cow milk using selective culture techniques
Authors
Swapnali K Somwanshi, Balasaheb D Landge, Megha S Suryawanshi
Abstract
Raw cow milk harbors a diverse microbial
ecosystem, including beneficial lactic acid bacteria (LAB), among which
Lactobacillus species contribute significantly to dairy fermentation,
preservation, and potential probiotic functions. This study aimed to isolate
and identify Lactobacillus species from raw milk obtained from five distinct
cow breeds using selective culture techniques and biochemical characterization.
A total of 25 raw milk samples were aseptically collected from Gir, Sahiwal,
Holstein Friesian, Jersey, and Red Sindhi cows. Samples were serially diluted
and cultured on de Man, Rogosa, and Sharpe (MRS) agar under anaerobic
conditions for Lactobacillus isolation, with additional plating on M17 agar for
lactococci and MRS supplemented with cysteine for bifidobacteria to assess
broader LAB diversity. Colonies exhibiting typical LAB morphology were purified
and subjected to Gram staining, catalase testing, sugar fermentation profiling,
and growth tolerance assessments. Results demonstrated that Gram-positive,
catalase-negative rod-shaped bacteria predominated among MRS isolates,
confirming Lactobacillus characteristics. The highest LAB counts were recorded
in milk samples from Gir and Sahiwal breeds. Several isolates exhibited acid
and bile tolerance, suggesting potential probiotic properties. This study
confirms that raw cow milk serves as a natural reservoir of beneficial
Lactobacillus strains suitable for dairy starter culture development and
functional food applications.
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Pages:79-83
How to cite this article:
Swapnali K Somwanshi, Balasaheb D Landge, Megha S Suryawanshi "Isolation and identification of <i>Lactobacillus</i> Species from raw cow milk using selective culture techniques". International Journal of Biotechnology and Microbiology, Vol 8, Issue 1, 2026, Pages 79-83
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