Isolation and identification of probiotic microorganism from the milk of cows feeding in rangeland characterization of the deterioration

Lactic acid bacteria (LAB) are probiotic microorganisms found in fermented foods such as milk and dairy products and consumed with food. In the current study, isolation and characterization of LAB from raw milk products obtained from cows that do not consume any industrial feed and are found in the Seyitgazi District of Eskişehir province of Turkey were performed. Milk and dairy products were collected from hand-milking producers for bacteriological examinations. A total of four samples belonging to Simental and Brown Swiss species were taken, and probiotic bacteria were isolated. A total of 30 pure microorganism isolates were obtained, and the morphological and biochemical characteristics (catalase test, salt tolerance) in the selective medium of the isolates were defined. The reproductive physiology under certain environmental physiological (temperature, carbohydrate fermentation) conditions has been investigated. Also, antibiotic resistance tests were performed. According to the results of the tests, it was understood that the isolates obtained were suitable for the probiotic character. The study is important because there are few studies on the isolation and identification of probiotic bacteria from natural milk in Turkey, and there is no study on the isolation and identification of probiotic species in raw milk taken from cows that are not fed with industrial feed. Additional research is needed on identifying and characterizing probiotic microorganisms at the species level of the study.