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