Isolation and Characterization of Probiotic Lactic Acid Producing Bacteria in Kenyan Traditionally Fermented Milk

Abstract

In industrial fermented products, Lactic Acid Producing Bacteria (LAB) are used as starter cultures in products like yoghurt. For most of these communities fresh and fermented milk is a staple part of their diet. Kenyan communities such as the Maasai and Kalenjin ferment their milk adding different substances which differ between communities. This study aimed at isolating and characterizing LAB found in traditionally fermented milk from communities around Kenya and to identify similarities with artificially-added LAB. Different methods were used to identify lactic acid producing probiotic bacteria in fermented milk including gram staining, catalase tests, sodium chloride tolerance test. Strains of LAB isolated were from Family Lactobacilli and Family Streptococci. The quantity differed between communities with lactobacilli being the dominant isolate from the Maasai culture and streptococci being more dominant in the Kalenjin isolate. This proved that traditionally fermented milk offers a wider range of LAB than industrial starter cultures.