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

  • Shabana Maqsood
  • Fariha Hasan
  • Tariq Masud


Diversity and density of lactic acid bacteria from indigenous dahi were studied by the determination 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 lactis sub. diacetylactis (2.09%).

Keywords: Lactic acid bacteria, fermented milk, dahi, characterization.

African Journal of Biotechnology Vol. 12(33), pp. 5226-5231

Author Biographies

Shabana Maqsood
Department of Microbiology, Quaid –e- Azam University, Islamabad, Pakistan
Fariha Hasan
Department of Microbiology, Quaid –e- Azam University, Islamabad, Pakistan
Tariq Masud
Department of Food, Technology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan.

Journal Identifiers

eISSN: 1684-5315