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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 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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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 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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.2021.10(10): 584-600
DOI: https://doi.org/10.20546/ijcmas.2021.1010.069


Isolation and Biochemical Characterization of Lactic Acid Bacteria from Fermented Foods
Sirisha1*, J. Lakshmi1, K. Lakshmi1 and A. Vijaya Gopal2
1Department of Foods and Nutrition, College of Community Science,
2Department of Agricultural Microbiology, Advanced Post Graduate Centre, Acharya N.G. Ranga Agricultural University, Lam, Guntur, Andhra Pradesh, India
*Corresponding author
Abstract:

Probiotics are considered as successful major category of food supplements. Probiotics can be functional foods because their health benefits are essentially higher than traditional nutritional products. Probiotic bacteria was collected from home made and commercial fermented food samples. A total of 30 food samples were collected from local areas of Guntur in Andhra Pradesh. Bacteria were isolated on MRS agar medium after observation of growth and pure culture was obtained by sub-culturing on the same medium. Purity of each culture was confirmed by morphological investigation, Gram’s staining and further identification by specific biochemical tests. The isolates from both dairy and non-dairy fermented foods were identified as rods, bacilli, cocci and chain shape. While some isolates showed positive results some showed negative results for catalase test, methyl red test, oxidase test, aescualin fermentation, starch hydrolysis, arginine hydrolysis, citrate utilization and voges prausker’s test reaction. Based on morphological, cultural and biochemical characterization of 16 bacterial isolates out of 30 were identified as Lactobacillus spp.


Keywords: Fermentation, isolation, biochemical characteristics, Lactobacillus
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How to cite this article:

Sirisha, A., J. Lakshmi, K. Lakshmi and Vijaya Gopal, A. 2021. Isolation and Biochemical Characterization of Lactic Acid Bacteria from Fermented Foods.Int.J.Curr.Microbiol.App.Sci. 10(10): 584-600. doi: https://doi.org/10.20546/ijcmas.2021.1010.069