Isolation and Identification of LABs through Morphological and Biochemical Characteristics from Curd Sample
Loading...
Date
2020-09
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
A total of 62 strains of lactic acid bacteria (LAB) were isolated from 18 curd samples (i.e.
household curd) collected from seven agro-climatic zones of Tamilnadu. MRS and M17
agar and broth medium were used in this study for isolating individual colonies and
propagation in broth culture. The 62 isolated strains were identified on the basis of their
morphological, cultural and biochemical characteristics. Horrel-Elliker test was used to
identify the isolates having better starter activity and accordingly isolate numbers DS 6, 9,
12, 18 and 39 which produced maximum acidity 0.261 ± 0.002, 0.262 ± 0.002, 0.255 ±
0.001, 0.263 ± 0.001 and 0.255 ± 0.001of lactic acid respectively. All isolates were
homofermentative and 24 isolates were identified as Lactobacillus, 12 isolates as
Streptococcus, 19 isolates as Leuconostoc and 7 isolates as Enterococcus species at genus
level.
Description
TNV-IJCMAS_2020_9(9)2499-2506
Keywords
Veterinary Science