IDENTIFICATION OF LACTIC ACID BACTERIA ISOLATED FROM NATURAL FERMENTED SOURCES

Sanika A. Sankpal; Govind T. Paratkar

Volume : V, Issue : X, October - 2016

IDENTIFICATION OF LACTIC ACID BACTERIA ISOLATED FROM NATURAL FERMENTED SOURCES

Sanika A. Sankpal, Govind T. Paratkar

Abstract :

Non– dairy fermented foods are known to have Lactic acid bacteria which ferment the food and increase the nutritional value. In the current study, five lactic acid bacteria were isolated from four different fermented natural sources. The isolated strains were identified using biochemical tests like Gram�s test, Catalase test, Indole tests, Methyl Red test, Vogues Proskauer�s test, Citrate utilization test, TSI and Hugh Liefson�s test. Techniques like DNA extraction, PCR amplification, sequencing and BLAST were performed to confirm the isolates at species level. The distribution of isolated strains was as follows; Lactobacillus plantarum (C1 and C2), Pediococcus pentosaceus (G and BG) and Enterococcus faecium (M). The isolated bacteria grew well at 37ºC and showed fermentative nature when tested biochemically