ISOLATION AND IDENTIFICATION OF DOMINANT LACTIC ACID BACTERIA FROM DAHI: AN INDIGENOUS DAIRY PRODUCT OF NEPAL HIMALAYAS

Rewati Raman Bhattarai,Malik Adil Nawaz,Nawaraj Gautam,Suman Kumar Lal Das

doi:10.15414/jmbfs.2016.5.4.358-363

Rewati Raman Bhattarai, Malik Adil Nawaz + Show 2 more

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https://doi.org/10.15414/jmbfs.2016.5.4.358-363

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Abstract

Morphological, cultural, physiological and biochemical characteristics were employed to identify dominant Lactic acid bacteria (LAB) isolates from 39 dahi (indigenous dairy product) samples collected from different districts of eastern Nepal. The isolates comprised of predominately Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactococcus lactis subspecies cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroids subsp. mesenteroids. S. thermophilus were found consistently in most of the samples examined. In this study, 59.38% of Lactobacilli, 21% of Streptococci, 8.2 % Lactococci and 11.42 % Leuconostocs were isolated from indigenous dahi. This study revealed diversity of lactic acid bacteria in Nepalese milieu having immense potential in producing qualitative fermented milk.

Highlights

Fermentation is one of the ancient food processing and preserving techniques used all around the world
Isolation and characterization of thermophilic Lactic Acid Bacteria (LAB) is highly desirable for dairy manufacturing as the selective species are used as starter cultures
Presence of different Lactobacilli species in dahi samples from Eastern Nepal can be explained by presence of these bacteria as natural micro flora in raw milk sources

Summary

Introduction

Fermentation is one of the ancient food processing and preserving techniques used all around the world. Dahi or curd is one of the popular fermented dairy products from South Asia It is prepared from boiled milk, fermented in a traditional way by natural micro flora (Bhattarai and Das, 2013). Main purpose of daar theki is believed to give unique flavor in dahi (Bhattarai and Das, 2013) and might serve as natural micro flora reservoir. Groups of Lactic Acid Bacteria (LAB) are vital and natural micro flora in different foods due to their unique fermentation mechanism (Gilliland, 1990) relating to their health and nutritional benefits (Francois et al, 2007).

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