The isolated cultures were subjected to subcultures at 37°C under low pH

The isolated cultures were subjected to subcultures at 37°C under low pH (pH 4.6) after subsequent subcultures; the isolated culture was streak onto MRS agar media at pH 4.9. Finally, the single colony of lactobacillus was isolated .For preliminary, identification colony morphology and biochemical tests were performed and the culture were maintained in MRS broth at pH 5.4 (Hoque et al 2010).The preliminary identification included gram staining, lactic acid production test, endospore test, milk coagulation activities and the negative catalase reaction. Microscopically they were Gram-positive rod shaped, non-motile, catalase negative and absence of endospore. The isolates were tolerant to a range of NaCl tolerance test concentrations (1-8%) and also have the ability to coagulate milk. All these key characteristics helped to classify the isolates as Lactobacilli. (Mithun et al 2015).
The synthetic chemicals used in the packaging, storage, and processing of foodstuffs might be harmful to human health over the long term, warn food and environmental scientists. This is because most of these synthetic packaging materials are not inert and can leach into the foods we eat. Despite the fact that some of these chemicals are regulated, people who eat packaged or processed foods are likely to be chronically exposed to low levels of these substances throughout their lives and now also known for their long term impact.