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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.
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
journals IJCMAS
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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 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(4): 1023-1030
DOI: https://doi.org/10.20546/ijcmas.2017.604.127


Isolation and Identification of Lactic Acid Bacteria and their Exploration in Non-Dairy Probiotic Drink
Mamta Thakur1*, H.W. Deshpande2 and M.A. Bhate3
1Department of Food Trade and Business Management, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 (Maharashtra) India
2Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 (Maharashtra) India
3Department of Microbiology, Shivaji College, Parbhani- 431 402 (Maharashtra) India
*Corresponding author
Abstract:

Lactic acid bacteria were isolated from the curd and pickle samples. The morphological and biochemical characteristics and sugar fermentation pattern were employed to identify lactic acid bacteria. The isolates from both curd and pickle were identified as rods/bacilli. Both the isolates were Gram positive, non-motile, catalase negative and exhibited negative pattern of citrate utilization, H2S formation, indole production, oxidase test, urease activity, NH3 production from arginine and VP reaction. Phenotypic methods, especially determination of sugar fermentation patterns, were found to be more effective than biochemical tests for the differentiation of bacilli isolates at the strain level using Bergey's Manual of Determinative Bacteriology. Fermentation profile of nine different sugars was taken as base for identifying isolates. The isolate from curd was identified to be L. delbrueckii ssp. bulgaricus while other was Lactobacillus plantarum. The genotypic identification also supported the results of phenotypic methods. Thus identified cultures were then incorporated in pasteurized pomegranate juice and allowed to ferment for preparing the drink with optimum level of probiotic culture.


Keywords: Biochemical tests, Carbohydrate fermentation, Identification, Lactic acid bacteria, Probiotic pomegranate drink.
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How to cite this article:

Mamta Thakur, H.W. Deshpande and M.A. Bhate. 2017. Isolation and Identification of Lactic Acid Bacteria and their Exploration in Non-Dairy Probiotic Drink.Int.J.Curr.Microbiol.App.Sci. 6(4): 1023-1030. doi: https://doi.org/10.20546/ijcmas.2017.604.127