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Phenotypic and genotypic characterisation of Lactobacilli isolated from camel cheese produced in India
Author(s) -
NANDA DHIRAJ K,
TOMAR SUDHIR K,
SINGH RAMESHWAR,
MAL GORAKH,
SINGH PRASHANT,
ARORA DILIP K,
JOSHI B K,
CHAUDHARY REETI,
KUMAR DINESH
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00695.x
Subject(s) - starter , biology , camel milk , 16s ribosomal rna , lactobacillus fermentum , genotype , lactobacillus casei , lactobacillus , food science , strain (injury) , microbiology and biotechnology , lactobacillus plantarum , phenotypic trait , phenotype , bacteria , lactic acid , gene , fermentation , genetics , anatomy
Thirty‐two Lactobacilli strains were isolated from four samples of camel cheese collected from Bikaner, India. These isolates were identified based on phenotypic and genotypic characteristics. Sequencing of 16S rDNA was performed for species identification and diversity analysis. Lactobacillus delbrueckii and Lb. fermentum were found to be dominant species followed by Lb. plantarum and Lb. casei. On evaluation of technological properties of these isolates, 20 isolates were observed to be good acid producers, eight were found positive for citrate utilisation and 11 showed presence of Prtp gene. Isolates obtained can be potential for development of defined strain starter for camel cheese.