Dairy Microbes

  • The important dairy microbes preserved in the repository includes Lactobacillus spp., Lactococcus spp., Lactococcus lactis ssp. lactis, Lactococcus lactis. ssp. Cremoris, Lactococcus lactis ssp. lactis bv. Diacetylactis, Streptococcus thermophilus, Leuconostoc spp., Bifidobacterium spp. Bifidobacterium dentium, Bifidobacterium longum, Micrococcus sp., Kluyveromyces lactis and Saccharomyces bisporus.
  • Seven Leuconostoc isolates have flavour and EPS positive.
  • Two L. lactis isolates have characteristics of fast acidifier.
  • Combination of L. lactis ssp lactis-C12 and Leuconostoc mesenteroides ssp. mesenteroides is very suitable for curd and buttermilk preparation.
  • Two new species- S. macedonicus (SRC) and S. infantarius (HRL) have been identified.
  • Six Lactobacillus spp. having phytase degrading potential and strong antifungal activity have been isolated form milk-cereal fermented products (Rabadi samples)
  • One amylytic strain of Pediococcus acidolactici isolated, can be used as starter culture in preparation of milk-cereal fermented products.
  • Diacetyl and EPS (15) producing strains of Leuconostoc spp. isolated with potential for use as starter cultures for low fat fermented milks, lassi and use as natural biothickeners/ stabilizers in various food applications.