Volume 7, number 2
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Isolation And Identification Of Genus Lactobacillus From Different Curd Samples

Renuka Goyal and Harish Dhingra

Department of Science, FASC, Mody Institute of Technology and Science (Deemed University), Lakshmangarh - 332 311 India.

Corresponding Author E-mail:renukagoyal@ymail.com,

ABSTRACT: Lactobacillus is a genus of lactic acid bacteria. Lactic acid bacteria mainly found in fermented dairy products. This study was carried out for the identification and characterization of Lactobacillus isolated from curd. A total of 14 curd samples were collected from different places of Gurgaon (Haryana) and Lakshmangarh (Rajasthan). Their identification was carried out based on their morphological and biochemical characteristics. A total of 28 isolates were screened on the basis of their phenotypic characteristics. Lactobacillus showed cream-white colonies, rod-shaped, gram-positive, non-spore forming, non-motile, and catalase negative bacteria. Some of the Lactobacillus species are also showing the characteristics of homofermentative or heterofermentative categories.

KEYWORDS: F-Fermentation: H-Homofermentation (production of lactic acid but not gas)

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Goyal R, Dhingra H. Isolation And Identification Of Genus Lactobacillus From Different Curd Samples. Biosci Biotech Res Asia 2010;7(2)
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Goyal R, Dhingra H. Isolation And Identification Of Genus Lactobacillus From Different Curd Samples. Biosci Biotech Res Asia 2010;7(2). Available from:https://www.biotech-asia.org/? p=9450

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