English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim of this study was to identify and evaluate the physiological studies of lactic acid bacteria from native raw cow milk. Cow milk samples were collected purposively from four different locations in Ibadan. The proximate analysis, pH and acidity of the milk samples were examined using standard procedures. Lactic acid bacteria (LAB) were isolated, characterized, and identified using both morphological, biochemical test, and Analytical profile index (API) system. The identified LAB were subjected to various physiological conditions such as growth at different temperature (15, 30, 45°C), pH (4, 6, 8) and NaCl concerntrations (4, 6, and 8%).The heterotrophic counts ranged between 3.1 ×10to 4.2 ×10CFU/mL and lactic acid bacteria counts ranged from 2.2× 10 to 3.8 × 10 7 CFU/mL. Thirty-five LAB isolates were randomly picked and identified as Lactobacillus (57.15%), Streptococcus (14.29%), Leuconostoc (8.57%), Pediococcus (8.57%), Lactococcus (5.71%) and Enterococcus (5.71%). The LAB isolates were further identified as Lactobacillus plantarum, Leuconostoc mesenteriodes, Lactococcus lactis, Lactobacillus acidiophilus and Original Research Article Adediran and Aforijiku; JAMB, 20(7): 83-93, 2020; Article no.JAMB.59179 84 Lactobacillus bulgaricus based on API 50 test kit, and were able to grow at different physiological paramaters. This study shows that Lactobacillus strains isolated from raw cow milk had better physiological attributes. These LAB could be recommended for further assessment such as evaluation of probiotic potential properties and genomic analysis.

Carbohydrate Fermentation Profile and Physiological Studies of Lactic Acid Bacteria from Native Raw Cow Milk