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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 2499-2506
DOI: https://doi.org/10.20546/ijcmas.2020.909.312


Isolation and Identification of LABs through Morphological and Biochemical Characteristics from Curd Sample
Krishnaveni1, B. Murugan2*, T. R. Pugazhenthi3,Manikkavasagan2 and R. P. Aravindh Babu4
1Department of Food Technology, 2Department of Food Safety and Quality Assurance, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai, India
3Department of Livestock Products Technology (Dairy Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai, India
4TRPVB, Tamil Nadu Veterinary and Animal Sciences University, Madhavaram,
Milk colony, Chennai, India
*Corresponding author
Abstract:

A total of 62 strains of lactic acid bacteria (LAB) were isolated from 18 curd samples (i.e. household curd) collected from seven agro-climatic zones of Tamilnadu. MRS and M17 agar and broth medium were used in this study for isolating individual colonies and propagation in broth culture. The 62 isolated strains were identified on the basis of their morphological, cultural and biochemical characteristics. Horrel-Elliker test was used to identify the isolates having better starter activity and accordingly isolate numbers DS 6, 9, 12, 18 and 39 which produced maximum acidity 0.261 ± 0.002, 0.262 ± 0.002, 0.255 ± 0.001, 0.263 ± 0.001 and 0.255 ± 0.001of lactic acid respectively. All isolates were homofermentative and 24 isolates were identified as Lactobacillus, 12 isolates as Streptococcus, 19 isolates as Leuconostoc and 7 isolates as Enterococcus species at genus level.


Keywords: Lactic acid bacteria, Curd, Isolation, Identification
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How to cite this article:

Krishnaveni, A., B. Murugan, T. R. Pugazhenthi, I. Manikkavasagan and Aravindh Babu, R. P. 2020. Isolation and Identification of LABs through Morphological and Biochemical Characteristics from Curd Sample.Int.J.Curr.Microbiol.App.Sci. 9(9): 2499-2506. doi: https://doi.org/10.20546/ijcmas.2020.909.312