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Vol. 12, Special Issue 11 (2023)

Characterization of lactic cultures from dahi samples

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.
Pages: 729-733  |  119 Views  85 Downloads
How to cite this article:
Deepa BG, Manjunatha H, Basavabharati, Akshaykumar and Madhusudan NM. Characterization of lactic cultures from dahi samples. The Pharma Innovation Journal. 2023; 12(11S): 729-733.
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