Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan
H. Nakibapher Jones Shangpliang, Sharmila Sharma, Ranjita Rai, Jyoti Prakash Tamang
Frontiers in Microbiology
Abstract
<i>Dahi</i> and <i>datshi</i> are common naturally fermented milk (NFM) products of Bhutan. Population of lactic acid bacteria (LAB) in <i>dahi</i> (pH 3.7) and <i>datshi</i> (pH 5.2) was 1.4 × 10<sup>7</sup> and 3.9 × 10<sup>8</sup> cfu/ml, respectively. Based on 16S rRNA gene sequencing isolates of LAB from <i>dahi</i> and <i>datshi</i> were identified as <i>Enterococcus faecalis, E. faecium, Lactococcus lactis</i> subsp. <i>lactis.</i> LAB strains were tested for some technological properties. All LAB strains except <i>E. faecalis</i> CH2:17 caused coagulation of milk at both 30°C for 48 h. Only <i>E. faecium</i> DH4:05 strain was resistant to pH 3. No significant difference (<i>P</i> > 0.05) of viable counts was observed in MRS broth with and without lysozyme. All LAB strains grew well in 0.3% bile showing their ability to tolerate bile salt. None of the LAB strains showed >70% hydrophobicity. This study, being the first of its microbiological analysis of the NFM of Bhutan, has opened up to an extent of research work that gives a new insight to the products.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
LAB strains grew well in 0.3% bile
“All LAB strains grew well in 0.3% bile showing their ability to tolerate bile salt.”
lactic acid bacteria (LAB) in datshi population 3.9 × 10^8 cfu/ml
“Population of lactic acid bacteria (LAB) in <i>dahi</i> (pH 3.7) and <i>datshi</i> (pH 5.2) was 1.4 × 10<sup>7</sup> and 3.9 × 10<sup>8</sup> cfu/ml, respectively.”
lactic acid bacteria (LAB) in dahi population 1.4 × 10^7 cfu/ml
“Population of lactic acid bacteria (LAB) in <i>dahi</i> (pH 3.7) and <i>datshi</i> (pH 5.2) was 1.4 × 10<sup>7</sup> and 3.9 × 10<sup>8</sup> cfu/ml, respectively.”