National Academy of Agricultural Sciences (NAAS)
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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 |
Lactic acid bacteria have been used for the fermentation of food products since ancient days. It plays an essential role in the production of all dairy products and is involved in the production of many other fermented foods. Isolation and identification of Lactococcus spp. in various milk products reveals the indigenous micro flora of that region. Isolation of such regional strains helps in identification the best isolates which can be utilized for further study. In the present study, the lactic acid bacteria identified from buttermilk sample was Lactococcus spp. The study was successful in isolating and identifying the naturally occurring lactic acid bacteria from buttermilk. From this we can conclude that buttermilk is a good source of lactic acid bacteria.
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