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