Tue, 19 Dec 2017

Biochemical and Molecular Characterization of Different Bacterial Isolates From Milk and Milk Products

Sachin Ranjan1*, Shweta Sao1,Yasha Kamil Siddiqui1, Sadhna Ojha2

1.Dept Of  biotechnology ,Dr. CV Raman University Kargi Road Kota Bilaspur

2. Babasaheb Bhimrao Ambedkar University, Lucknow


ABSTRACT

Milk is foremost constituent of the diet; its quality assurance is considered essential to the welfare of a community. Usually milk is contaminated with different kinds of microorganisms at milk collecting places. Various bacterial colonies in milk were analyzed by performing morphological, biochemical and molecular characterization. We identified variable bacterial species in different milk products like fresh curd, Buffalo milk, Chocolate, which were collected from local market of Lucknow. Staphylococcus aureus, Micrococcus luteus, Shigella sonnei, Klebsiella pneumoniae, Lactobacillus fermenti and Pseudomonas morphologically and biochemically were identified where bacteria were especially gram negative. Furthermore, 16SrDNA molecular characterization was also done in this study. It was also observed that multiple bacterial species were responsible for single milk and milk product spoilage. The isolates could be used as indicators of microbial quality. Further study will be open a new area for the researcher working in this direction. Milk microflora includes spoilage and pathogenic microorganisms. Many milk borne diseases such as tuberculosis, brucellosis and typhoid fever are caused due to spoilage of milk and milk products. In the processing of milk, some of them may produce undesirable effects and some micro-organisms produce food infections which can either carry the pathogens that will increase the likelihood of infection of the consumers food. The smooth colonies with entire edge contamination of milk and milk products are largely due to human factor and unhygienic conditions.

Keywords: Staphylococcus aureus, Micrococcus luteus, Shigella sonnKlebsiella pneumoniae, Lactobaei, cillus fermenti , Pseudomonas, spoilage.


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