African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12485

Full Length Research Paper

Characterization of lactic acid bacteria isolated from indigenous dahi samples for potential source of starter culture

  Shabana Maqsood1, Fariha Hasan1 and Tariq Masud2*        
  1Department of Microbiology, Quaid –e- Azam University, Islamabad, Pakistan. 2Department of Food, Technology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan.
Email: [email protected]

  •  Accepted: 05 June 2013
  •  Published: 14 August 2013

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.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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