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Identification and characterization of dominant lactic acid bacteria isolated from traditional fermented milk Dahi in Bangladesh

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Abstract

We isolated a total of 266 strains of lactic acid bacteria (LAB) from 28 dahi samples that were collected from different areas in Bangladesh. The isolated strains were identified on basis of their morphological, physiological and biochemical characteristics, the lactic acid isomer produced, the ability to ferment sugars and 16S rDNA analysis. Among the isolates, the cocci (73%) were dominant over the rods (27%). The distribution of the isolates by genus was as follows: Streptococcus (50%), Lactobacillus (27%), Enterococcus (9%), Leuconostoc (5%), Lactococcus (5%) and Pediococcus (4%). In this study, S. bovis was the most predominant species as this species represents 47.0% of the total isolates in dahi. The other species we isolated were identified as Lb. fermentum, Lb. delbrueckii ssp. bulgaricus, Lb. delbrueckii ssp. lactis, Lb. sp., Ec. faecium, S. thermophilus, Leuc. mesenteroides ssp. mesenteroides, Leuc. mesenteroides ssp. dextranicum, Lc. lactis ssp. lactis, Lc. raffinolactis and P. pentosaceus.

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Acknowledgements

The authors wish to thank the Ministry of Education, Culture, Sports, Science and Technology, and Foods Research and Development Center, Kaneka Corporation, Japan for financial support.

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Authors and Affiliations

  1. Graduate School of Natural Science and Technology, Okayama University, 1-1, Naka 1-chome, Tsushima, Okayama, 700-8530, Japan

    Md. Harun-ur-Rashid, Kaname Togo & Taku Miyamoto

  2. Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, 2202, Bangladesh

    Md. Harun-ur-Rashid

  3. Foods R & D Center, Kaneka Corporation, Takasago, Hyogo, 676-8688, Japan

    Minoru Ueda

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  1. Md. Harun-ur-Rashid
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  2. Kaname Togo
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  3. Minoru Ueda
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  4. Taku Miyamoto
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Correspondence to Taku Miyamoto.

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Harun-ur-Rashid, M., Togo, K., Ueda, M. et al. Identification and characterization of dominant lactic acid bacteria isolated from traditional fermented milk Dahi in Bangladesh. World J Microbiol Biotechnol 23, 125–133 (2007). https://doi.org/10.1007/s11274-006-9201-x

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  • DOI: https://doi.org/10.1007/s11274-006-9201-x

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