Isolation of Lactic Acid Bacteria under Low Temperature for the Preparation of Yogurt

Objective: An investigation of isolation of Lactic acid bacteria was carried out under low temperature for the preparation of Yogurt by using various food supplements like carrot, ground-nut and tomato juices. Methods: Various samples of Cow milk, Skimmed milk were processed along with nutrients like Carrot, ground nut and tomato juices with Tryptone glucose yeast extract agar (TGYA) at different temperatures like 5C, 15C and 22C for the isolation of Lactic acid bacteria for the preparation of yogurt. The characteristic isolates were identified by using various biochemical tests and direct microscopy. Results: Lactic acid bacteria (LAB) dominated the microbial population of Yogurt, and were identified according to their morphological and physiological characteristics. Among these lactobacilli were frequently occurring organisms. The most abundant species were Lactobacillus delbrueckii subspecies Bulgaricus and Streptococcus thermophilus. The Lactic Streptococci was subjected to bio-chemical tests to identify the species. Based on the biochemical reactions the species was identified as Lactococcus Lactis, sub species di-acetylactis. Isolated culture of lactic Streptococci was found to grow at low temperature. When this was used as an inoculum to prepare yogurt at 5C, 15C and 22C curdling took place in 3days time. In order to reduce the setting time, nutrients in the form of carrot, ground-nut and tomato juices were added. The yogurt was found to set at 5C in 30hrs which is considered useful. Acidity of yogurt was found to be 0.53%0.55%. The yogurt was found to contain di-acetyl and quality of yogurt was good.