Biochemical characterization of Lactobacillus spp. isolated from raw cow’s milk

This study characterizes Lactobacillus spp. isolated on MRS agar from raw cow’s milk collected in Can Tho City. Nine presumptive Lactobacillus isolates were examined for colony and cellular morphology, biochemical characteristics, and carbohydrate-fermentation ability. The results showed that eight of the nine isolates belonged to the genus Lactobacillus. Among these eight isolates, seven fermented lactose (87.5%), six fermented glucose (75.0%), and four fermented sucrose (50.0%). The findings provide preliminary biochemical and phenotypic data for identifying promising native lactic acid bacteria and establish a foundation for subsequent molecular identification and functional assessment. The study also provides initial evidence supporting the potential application of Lactobacillus spp. isolated from local raw milk in dairy processing and related probiotic research.