Vol. 12, Special Issue 11 (2023)

Author(s):
Deepa BG, Manjunatha H, Basavabharati, Akshaykumar and Madhusudan NM

Abstract:
Microorganisms known as starter bacteria converts milk sugars into lactic acid. They are essential to the manufacturing of fermented dairy products such cheese, yoghurt, acidophilus milk, and dahi. From these goods, various organisms are listed and separated. In current study domestic and market samples of Dahi were collected and analysed for the different isolates. The load of Lactococci ranged from 0 to 6.45 log₁₀ cfu/g. The data indicates that the counts of Streptococci and Leuconostoc varied from 0 to 4.70 log₁₀ cfu/ml and 4.50 log₁₀ cfu/g, respectively, while the counts of Lactobacilli were found to be between 0 and 5.50 log₁₀ cfu/g in the dahi samples. When total lactic acid bacteria were counted on (NRCLA) Neutral Red Chalk Lactose Agar, (YGA) Yeast Glucose Agar, (SA) Sucrose Agar and (RA) Rogosa Agar, the results ranged from 6.32 to 7.04 log₁₀ cfu/g in the dahi samples D1 through D10.In this study, isolates of 62 different species were recovered; 9 Lactococci, 28 Lactobacilli, 18 Leuconostoc, and 7 Streptococci were found.