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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 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.2016.5(4): 1042-1049
DOI: http://dx.doi.org/10.20546/ijcmas.2016.504.119


Isolation and Biochemical Characterization of Lactobacillus species Isolated from Dahi
Kavitha*, D. Sindhuja and M. Banumathi
Department of Microbiology Srimad Andavan College, Tamilnadu, India
*Corresponding author
Abstract:

Dahi (curd) is a fermented milk product, most commonly used by Indian population. Trials are in process to establish dahi as a source of health beneficial organisms (probiotics). Hence, the present study is directed towards the study of prevalence of Lactobacillus species in dahi .A total of 40 samples of dahi were collected for the isolation of Lactobacilli using Lactobacillus selection MRS agar. Thirty-eight colonies were randomly picked based on colonial morphology. All the isolates were subjected to cell morphology, physiology and an array of biochemical characterization. The isolates showed different growth patterns at different temperatures (15°C and 45°C), oxygen and at different concentrations of NaCl (2.0, 4.0 and 6.5%). On the basis of physiological tests and sugar utilization pattern, all the three isolates were confirmed to the different species of Lactobacillus: Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus lactis. Among isolates, L. acidophilus was found to be prevalent in dahi.


Keywords: Dahi,probiotics, Biochemical characterization, MRS agar
 
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How to cite this article:

Kavitha, P., D. Sindhuja and Banumathi, M. 2016. Isolation and Biochemical Characterization of Lactobacillus species Isolated from Dahi.Int.J.Curr.Microbiol.App.Sci. 5(4): 1042-1049. doi: http://dx.doi.org/10.20546/ijcmas.2016.504.119