Abstract
Diversity and density of lactic acid bacteria from indigenous dahi were studied by thedetermination of morphological, cultural, physiological and biochemical characteristics. A total of 143 isolates were identified phenotypically and divided into three genera: Lactobacillus, Lactococcus and Streptococcus. The microorganisms isolated were Lactobacillus bulgaricus (23.77%), Streptococcus thermophilus(26.57%), Lactococcus lactis (13.9%), Lactobacillus acidophilus (9.79%),Lactobacillus lactis (9.79%), Lactobacillus delbreuckii (4.89%), Lactobacillus helveticus (2.79%), Lactobacillus casei (1.39%), Lactobacillus casei ssp.psuedoplantarum (2.79%), Streptococcus cremoris (2.09%) and Streptococcus lactissub. diacetylactis (2.09%). Key words: Lactic acid bacteria, fermented milk, dahi, characterization.
Highlights
Dahi analogue to yoghurt is a popular fermented milk product of Indo-Pak subcontinent
Dahi has been reported to contain a mixture of lactic acid bacteria (LAB) in addition to Lactobacillus bulgaricus and Streptococcus thermophilus mostly used cultures for yoghurt making (Masud et al, 1991)
LAB widely distributed in nature and found naturally as indigenous micro flora in raw milk are Gram positive, catalase negative microorganisms that play an important role in many food and feed fermentation
Summary
Dahi analogue to yoghurt is a popular fermented milk product of Indo-Pak subcontinent. Dahi has been reported to contain a mixture of lactic acid bacteria (LAB) in addition to Lactobacillus bulgaricus and Streptococcus thermophilus mostly used cultures for yoghurt making (Masud et al, 1991). LAB widely distributed in nature and found naturally as indigenous micro flora in raw milk are Gram positive, catalase negative microorganisms that play an important role in many food and feed fermentation. LAB has served to provide an effective form of natural preservation. They strongly determine the flavor, texture and frequently, the nutritional value of the food and feed products
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