Vol. 5, Issue 1 (2016)

Author(s):
Sarah S Samuel, Sangeeta Shukla, PW Ramteke, Sushma

Abstract:
Lactic acid bacteria occur naturally as indigenous micro flora. In fermented foods, starter culture of lactic acid bacteria is added for fermentation which results in desired changes in the food and dairy products. Isolation and identification of Lactobacillus spp. in various food products reveals the indigenous microflora of that region. Isolation of such regional strains helps in identification the best isolates which can be utilized for further study. Five hundred forty eight lactic acid bacteria were isolated from food (Dosa batter) and dairy samples (Raw milk, Curd and Paneer). Out of which 242 isolates were identified as Lactobacillus spp. and others included Bacillus spp., Streptococcus spp., and Lactococcus spp. Isolates of Lactobacillus spp. were identified to species level on the basis of cultural, morphological and biochemical characteristics - Lactobacillus casei subsp. casei, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus bulgaricus and Lactobacillus casei subsp. rhamnosus.