• Corpus ID: 208569367

Assessment of Lactic Acid Bacteria Isolated from Chakka : An Indian Fermented Dairy Product

  title={Assessment of Lactic Acid Bacteria Isolated from Chakka : An Indian Fermented Dairy Product},
  author={M. Mahesh and J Anatala Tushar and Chaudhary Pushkar and M. Sarita},
Objective: The objective of this study was to isolate, identify and characterize the lactic acid bacteria (LAB) from a domestic food (Chakka) and to evaluate their properties for application as starter cultures in fermented dairy products.Methods: LAB were isolated using standard MRS/M17 media and characterized phenotypically and identified by 16SrDNA sequencing and Whole Genome Sequencing and their evolutionary relationships were plotted using MEGA X. Culture conditions were optimized in a… 

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