Characterization of Mutational Studies to Enhance the Curdling Activities in Lactobacillus sp

Lactic acid-producing bacteria are associated with various plant and animal niches and play a key role in the production of fermented foods and beverages. Utility of related proteomic or gene expression patterns which may improve their use as starter cultures and probiotics. Starter lactic acid bacteria in Cheddar cheese face physico-chemical stresses during manufacture and ageing that alter their abilities to survive and to interact with other bacterial populations. Nonstarter bacteria are derived from milk handli ng, cheese equipment and human contact during manufacture. Probiotic bacteria are added to foods for human health benefits that also encounter physiological stresses and microbial competition that may mitigate their survival during ageing. Probiotic Lactobacillus acidophilus, their survival period over 270 days of ageing and the role of the cheese matrix influences in their survival and production. Present study focused on strain improvement by Mutational studies from UV radiation to enhance the Curdling activities in Lactobacillus sp, Isolation of micro-organism from curd sample, Identification of micro organism followed by evaluation of temperature, Enhancement of strain by mutation and Enzyme purification carried out by Ammonium sulphate Precipitation, Ion - exchange chromatography with 2 % DEAE and characterization by SDS PAGE and RAPD analysis. The mutated strain with the bacteria isolated and identified was Lactobacillus acidophillus from the curd sample. The maximum reduction in time was obtained in 10 minutes with 15 KDa Size, the beneficial yield in curd production from this strain can improve the process optimization strategy in the diary technology