A Study On Isolation And Screening Of Lactic Acid Bacterial Isolates For Dairy ProductJournal: International Journal of Scientific & Technology Research (Vol.6, No. 7)
Publication Date: 2017-07-15
Authors : Madhusudan; N.M; Manjunath.H; Dhavalagi.Pallavi;
Page : 88-90
Keywords : ;
Dahi is an indigenous milk product obtained by the fermentation of lactic acid bacteria LAB. Different brands of dahi samples 24 were collected from various BBMP Zones of Bengaluru and analysed for the LAB. The results conveys that the enumeration of LAB present in dahi werelactococci streptococci leuconostoc lactobacillithe study found that incubation condition with respect to temperature and time was different for different parameters based study.The findings related tolog count for LAB. The results revealed that lactobacilli was found to have highest log count compared to other isolates.The findings for screening of LAB isolates using sterile skim milk. The results conveyed that TitratableacidityTA and Direct microscopic countDMC carried out for each isolates and the selection of isolates is based on the early setting time and more DMC counts . Further more than 50 of streptococci isolates set the milk early with curdling followed by lactococci and least was found in case of lueconostoc isolates.
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Last modified: 2017-10-22 19:56:12