|PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : email@example.com / firstname.lastname@example.org
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38
Lactic acid bacteria were isolated from the curd and pickle samples. The morphological and biochemical characteristics and sugar fermentation pattern were employed to identify lactic acid bacteria. The isolates from both curd and pickle were identified as rods/bacilli. Both the isolates were Gram positive, non-motile, catalase negative and exhibited negative pattern of citrate utilization, H2S formation, indole production, oxidase test, urease activity, NH3 production from arginine and VP reaction. Phenotypic methods, especially determination of sugar fermentation patterns, were found to be more effective than biochemical tests for the differentiation of bacilli isolates at the strain level using Bergey's Manual of Determinative Bacteriology. Fermentation profile of nine different sugars was taken as base for identifying isolates. The isolate from curd was identified to be L. delbrueckii ssp. bulgaricus while other was Lactobacillus plantarum. The genotypic identification also supported the results of phenotypic methods. Thus identified cultures were then incorporated in pasteurized pomegranate juice and allowed to ferment for preparing the drink with optimum level of probiotic culture.