VEGETOS: Revista internacional de investigación vegetal

Isolation and Characterization of Lactic Acid Bacteria from Fermented Foods

Sangita Bansal, Apoorva Singh, Manisha Mangal and Satish K Sharma

Isolation and Characterization of Lactic Acid Bacteria from Fermented Foods

This study was conducted in order to obtain strains of lactic acid bacteria from potential food samples. Nineteen strains of Lactic Acid Bacteria (LAB) were isolated from various food samples. Primary characterization of isolates was done macromorphologically and micromorphologically. Out of 13 samples, 19 different bacteria were isolated of which micromorphologically 9 were cocci, 7 were bacilli and 3 were coccobacilli. Further characterization was done by various physiological and biochemical tests. On the basis of these tests, 19 lactic acid bacteria isolates identified were 04 Enterococci spp. Including 01 Enterococcum faecium, 05 Streptococci spp. Including 02 Streptococcus infantarius, 10 Lactobacilli out of which 04 were tentatively characterized as L. fermentum, 2 as L. brevis, 3 as L. lactis and 1 as L. delbruckii.