Identification and characterization of Lactobacilli from Rajshahi traditional curds.

摘要: ABSTRACT The popular food, dairy products like curds are consumed by many people in its various forms Bangladesh. Infact, these different types of made without real respect for basic standards technology and hygiene. This situation will be improved if lactic ferments well-identified their synergy taken into consideration. Not much information has been reported about the Lactobacilli species responsible curd production In this context, study was conducted to identify characterize acid bacteria provide scientific data needed improvement fermented product. Twenty samples were collected from producers supermarket Shaheb Bazar, Rajshahi. culture media used Czapek Dox (pH 5.3), M17, MRS nutrient broth agar investigation bacteria. identified including Lactobacillus casei (sample 1), delbrueckii 3), plantarum 4) helveticus 6) based on morphological characteristics, catalase activities, milk coagulation, growth at temperature, medium with NaCl concentrations, Original Research Article