Characterization of lactic acid bacteria isolated from indigenous dahi samples for potential source of starter culture
DOI:
10.5897/AJB09.1172
Abstract
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
Published
2016-05-02
Issue
Section
Articles
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