Vol. 11, Special Issue 10 (2022)

Author(s):
Shivaraj Shivashimpar, Poornima and Ramachandra B

Abstract:
Curd or dahi is one of the most consumed fermented milk products. Ample of microorganisms are responsible for the curdling of milk including bacteria and yeasts. The curd samples collected were analyzed for their microflora and the samples consists of lactococci viable count ranged with an average of 7.90 log₁₀ cfu/g whereas Leuconostocs with an average of 6.4 log₁₀ cfu/g streptococci with an average of 5.94 log₁₀ cfu/g. In respect of lactobacilli with an average of 7.90 log₁₀ cfu/g. In the case of LFY with an average of 4.55 log₁₀ cfu/g. It is observed that Lactococci and Lactobacilli were highest and nearly the same in all the samples, and these were followed by Leuconostoc, streptococci and LFY. In characterization, the obtained lactic isolates were obtained as Lactococci isolates were identified as Lactococcus lactis ssp. lactis, Leuconostoc isolates were identified as Leuconostoc mesenteroides ssp. mesenteroides. The Streptococcus thermophilus isolates were identified as Streptococcus thermophilus. The lactobacilli isolates were identified as Lactobacillus delbrueckii ssp. bulgaricus. Finally, lactose fermenting yeast isolates were identified as Kluyveromyces lactis.