Original Research Article
Year: 2022 | Month: March | Volume: 12 | Issue: 3 | Pages: 223-234
DOI: https://doi.org/10.52403/ijhsr.20220332
Isolation, Characterization, and Diversity of Probiotic Microorganisms from Different Postpartum Milk of Various Animals
Suyash Arunrao Kathade1, Mayur Arjun Aswani2, Pashmin Kaur Anand1, Arti Kale1, Parkhi Shrivastava1, Siddharth Sharma1, Ummesaida Badat1, Jyoti Mohite1, Jyotish Debbarma1, Adolia Sangma1, Bhagyashree Wajravad1, Suresh Jagtap2, Niricharan Kunchiraman Bipinraj1
1Bharati Vidyapeeth (Deemed to be University) Rajiv Gandhi Institute of I.T. and Biotechnology, Pune, Maharashtra.
2Interactive Research School for Health Affairs (IRSHA), Bharati Vidyapeeth Deemed to be University, Pune, India.
Corresponding Author: Niricharan Kunchiraman Bipinraj
ABSTRACT
Most importantly milk contains many beneficial probiotic microorganisms, hence, it has been sourced for the isolation of many probiotic bacteria. Due to the huge microbial diversity and functionality, there is scope to isolate microorganisms, evaluate them for probiotic potential. It is also important to compare the diversity of probiotic microorganisms in the postpartum periods of milk. In the present study, cultures were isolated from three different postpartum periods milk of Goat, Sheep, Cow, and Buffalo. The 182 cultures were isolated, only 127 were selected by colony characterization and 69 were selected after biochemical analysis such as Gram nature, endospore, catalase, acid-fast, and mannitol fermentation, 54 were non-hemolytic, 47 could tolerate a wide range of pH, bile, temperature, and NaCl. 30 isolates could survive in the presence of a gastric and intestinal environment. These cultures showed inhibitory activity against enteropathogens and did satisfy the need for auto and co-aggregation property. 17 cultures showed BSH and hydrophobicity activity, only 6 cultures showed susceptibility against all types of antibiotics. As per the results from the total potential probiotic cultures from various animal milk samples, 80% from first and second postpartum and 20% cultures from third postpartum milk were isolated, as per the results as milk ages, the probiotic concentration in the milk decreases.
Key words: Postpartum, Milk, Probiotics, Yeast, Lactobacillus.