Dahi is an important fermented milk product having heterogeneous lactic microflora which play a major role in human diet. Dahi samples of 5 each were collected from houses and local markets of Bengaluru. That showed total lactic bacterial viable count ranging from 5.36 to 7.04. Among 72 lactic isolates obtained. lactobacilli predominated (38) followed by leuconostoc (18); lactococci (9) and streptococci (7). The lactic cultures that set the milk with higher direct microscopic counts in sterile skim milk were Leuconostoc sp. Leu6: L. lactis ssp. lactis Lc1: L. fermentum Lb8: S. thermophilus St3 especially at the ratio of 0.15 %: 0.3 %: 0.5%: 1 %. The growth of mixed dahi culture on sterile black gram dhal with 1% skim milk powder, 10% tomato juice and 70% moisture as solid substrate medium showed 9.42 log10cfu/g at 24 hrs of incubation.

Lactic acid bacteria, Dahi, Fermentation, Skim milk powder and Black gram

Mixed Dahi culture was inoculated to sterile skim milk and incubated at 30°C to study the growth at every 6 hrs of interval upto 48 hrs. higher DMC of 8,68 log with 0.65% lactic acid was observed 24 hrs of incubation. Mixed dahi culture was grown on sterile black gram dhal with 1% of skim milk powder, 10% of tomato juice and 70% moisture as solid substrate medium at 30°C for 48 hrs. DMC was highest at 24 hrs of incubation accounting for 9.42 log10/g. Incubation period of 24 hrs was considered ideal for the growth of mixed dahi culture in order to obtain good biomass.

Deepa B.G., Manjunatha H., Akshaykumar, Madhusudan N.M. and Basavabharati (2023). Effect of various Nutritive Substrate on the Growth of Lactic Acid Bacteria. Biological Forum – An International Journal, 15(12): 189-195.