AUTHOR=Shangpliang H. N. J. , Sharma Sharmila , Rai Ranjita , Tamang Jyoti P. 

TITLE=Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan

JOURNAL=Frontiers in Microbiology

VOLUME=8

YEAR=2017

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2017.00116

DOI=10.3389/fmicb.2017.00116

ISSN=1664-302X

ABSTRACT=<p><italic>Dahi</italic> and <italic>datshi</italic> are common naturally fermented milk (NFM) products of Bhutan. Population of lactic acid bacteria (LAB) in <italic>dahi</italic> (pH 3.7) and <italic>datshi</italic> (pH 5.2) was 1.4 × 10<sup>7</sup> and 3.9 × 10<sup>8</sup> cfu/ml, respectively. Based on 16S rRNA gene sequencing isolates of LAB from <italic>dahi</italic> and <italic>datshi</italic> were identified as <italic>Enterococcus faecalis, E. faecium, Lactococcus lactis</italic> subsp. <italic>lactis.</italic> LAB strains were tested for some technological properties. All LAB strains except <italic>E. faecalis</italic> CH2:17 caused coagulation of milk at both 30°C for 48 h. Only <italic>E. faecium</italic> DH4:05 strain was resistant to pH 3. No significant difference (<italic>P</italic> &gt; 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 &gt;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.</p>