Isolation and identification of wild strains of lactic acid bacteria for yoghurt preparation from indigenous Dahi

Pakistan Journal of Nutrition

Volumn 8, Issue 6, 2009, Pages 866-871

  Mehmood, Talat ^a   Masud, Tariq ^a   Abbass, Syed Ali ^a   Maqsud, Shabana ^b  

^a PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^b QUAID I AZAM UNIVERSITY   (Pakistan)

Author keywords

Acid production; Identification; Isolation; Lactic acid bacteria fermented dairy products

Indexed keywords

2,3 BUTANEDIONE; LACTIC ACID;

ARTICLE; BACTERIAL GENE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONTROLLED STUDY; FOOD PROCESSING; FOOD QUALITY; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOCOCCUS; LACTOCOCCUS LACTIS; NATIVE SPECIES; NONHUMAN; PAKISTAN; PHENOTYPE; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE MEASUREMENT; WILD TYPE;

LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOCOCCUS; LACTOCOCCUS CASEI; LACTOCOCCUS LACTIS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 65949101644     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.866.871     Document Type: Article

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