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Research Paper | Microbiology | India | Volume 8 Issue 4, April 2019
Characterization of the Lactobacillus Isolated from Different Curd Samples
Gousia Qadir
Abstract: Lactic acid bacteria are commonly found in the fermented dairy products. Lactobacillus is a genus of lactic acid bacteria and described as heterogeneous group of regular, non-spore forming, gram-positive, rod shaped, non-motile bacteria and absence of catalase enzyme. The aim of this study was to isolate Lactobacillus from different curd samples. A total of 10 curd samples were collected from the local curd companies of (Kashmir). From these, 20 isolates were obtained by growing on de Man, Rogosa and Sharpe (MRS) agar medium and characterised by their phenotypic characteristics. The Lactobacillus isolates also possess homo fermentative and hetero fermentative characteristics.
Keywords: Lactobacillus, curd, microorganisms
Edition: Volume 8 Issue 4, April 2019,
Pages: 1217 - 1220
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Research Paper, Microbiology, India, Volume 10 Issue 3, March 2021
Pages: 1461 - 1466Biopreservation of Fruits (Tomato and Banana) Using Bacteriocin Produced by LACTOBACILLUS SPP.
B. Sivasankari | K. Narmatha | S. Ganesh [3]
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Review Papers, Microbiology, India, Volume 10 Issue 3, March 2021
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