title: Some Technological Properties of Lactic Acid Bacteria Isolated fromDahiandDatshi, Naturally Fermented Milk Products of Bhutan.
abstract: Dahianddatshiare common naturally fermented milk (NFM) products of Bhutan. Population of lactic acid bacteria (LAB) indahi(pH 3.7) anddatshi(pH 5.2) was 1.4 × 107and 3.9 × 108cfu/ml, respectively. Based on 16S rRNA gene sequencing isolates of LAB fromdahianddatshiwere identified asEnterococcus faecalis, E. faecium, Lactococcus lactissubsp.lactis.LAB strains were tested for some technological properties. All LAB strains exceptE. faecalisCH2:17 caused coagulation of milk at both 30°C for 48 h. OnlyE. faeciumDH4:05 strain was resistant to pH 3. No significant difference (P> 0.05) of viable counts was observed in MRS broth with and without lysozyme. All LAB strains grew well in 0.3% bile showing their ability to tolerate bile salt. None of the LAB strains showed >70% hydrophobicity. This study, being the first of its microbiological analysis of the NFM of Bhutan, has opened up to an extent of research work that gives a new insight to the products.
authors.affiliation: Department of Microbiology, School of Life Sciences, Sikkim University Gangtok, India.
authors.forename: H N J
authors.initials: HN
authors.lastname: Shangpliang
authors.affiliation: Department of Microbiology, School of Life Sciences, Sikkim University Gangtok, India.
authors.forename: Sharmila
authors.initials: S
authors.lastname: Sharma
authors.affiliation: Department of Microbiology, School of Life Sciences, Sikkim University Gangtok, India.
authors.forename: Ranjita
authors.initials: R
authors.lastname: Rai
authors.affiliation: Department of Microbiology, School of Life Sciences, Sikkim University Gangtok, India.
authors.forename: Jyoti P
authors.initials: JP
authors.lastname: Tamang
keywords: dahi; datshi; lactic acid bacteria; naturally fermented milk products; technological properties