Full Length Research Paper
Abstract
Diversity and density of lactic acid bacteria from indigenous dahi were studied by thedetermination of morphological, cultural, physiological and biochemical characteristics. A total of 143 isolates were identified phenotypically and divided into three genera: Lactobacillus, Lactococcus and Streptococcus. The microorganisms isolated were Lactobacillus bulgaricus (23.77%), Streptococcus thermophilus(26.57%), Lactococcus lactis (13.9%), Lactobacillus acidophilus (9.79%),Lactobacillus lactis (9.79%), Lactobacillus delbreuckii (4.89%), Lactobacillus helveticus (2.79%), Lactobacillus casei (1.39%), Lactobacillus casei ssp.psuedoplantarum (2.79%), Streptococcus cremoris (2.09%) and Streptococcus lactissub. diacetylactis (2.09%).
Key words: Lactic acid bacteria, fermented milk, dahi, characterization.
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