Characterization of the Lactobacillus isolated from different curd samples

  • Renuka Goyal
  • Harish Dhingra
  • Pratima Bajpai
  • Navneet Joshi
Keywords: Lactobacillus, curd, microorganism

Abstract

Lactic acid bacteria are commonly found in the fermented dairy products. Lactobacillus is a genus of lactic acid bacteria and described as heterogeneous group of regular, non-spore forming, gram-positive, rod shaped, non-motile bacteria and absence of catalase enzyme. The aim of this study was to isolate Lactobacillus from different curd samples. A total of 14 curd samples were collected from the local areas of Gurgaon (Haryana) and Lakshmangarh (Rajasthan). From these, 28 isolates were obtained by growing on de Man, Rogosa and Sharpe (MRS) agar medium and characterised by their phenotypic characteristics. The Lactobacillus isolates also possess homofermentative and heterofermentative characteristics.

Key words: Lactobacillus, curd, microorganism

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eISSN: 1684-5315