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INCIDENCE OF LACTIC ACID BACTERIA ISOLATED FROM INDIGENOUS DAHI

  • Masud, T. ;
  • Sultana, K. ;
  • Shah, M.A.
  • Received : 1990.11.21
  • Accepted : 1991.06.28
  • Published : 1991.12.01

Abstract

Fifty samples of indigenous dahi were collected randomly from the local market of Rawalpindi/Islamabad to determine the incidence of lactic acid bacteria. The micro-organisms isolated were Lactobacillus bulgaricus (86%), Streptococcus themophilus (80%), Streptococcus lactis (74%), Lactobacillus helveticus (34%), Streptococcus cremoris (30%), Lactobacillus casei (20%) and Lactobacillus acidophilus (14%) respectively. The results of the present study revealed that indigenous dahi contains mixtures of lactic acid bacteria and thus the quality of dahi may vary with the type of starter culture used for inoculation.

Keywords

Indigenous;Dahi;Lactic Acid Bacteria

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