Isolation and Identification of LABs through Morphological and Biochemical Characteristics from Curd Sample

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dc.contributor.authorKrishnaveni, A
dc.contributor.authorMurugan, B
dc.contributor.authorPugazhenthi, TR, et al.,
dc.contributor.authorTANUVAS
dc.date.accessioned2020-09-28T11:59:19Z
dc.date.available2020-09-28T11:59:19Z
dc.date.issued2020-09
dc.descriptionTNV-IJCMAS_2020_9(9)2499-2506en_US
dc.description.abstractA 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810152024
dc.keywordsLactic acid bacteria, Curd, Isolation, Identificationen_US
dc.language.isoEnglishen_US
dc.pages2499-2506en_US
dc.relation.ispartofseries;9
dc.subjectVeterinary Scienceen_US
dc.titleIsolation and Identification of LABs through Morphological and Biochemical Characteristics from Curd Sampleen_US
dc.title.alternativeInternational Journal of Current Microbiology and Applied Sciencesen_US
dc.typeArticleen_US
dc.volume9en_US
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