Priya Vyas


Curdisused in general as probiotic agent sinceancient times. In Indianmarket, curdis the mostcommonfermentedmilkproduct. It is the coagulatedmilkproduct. But itsscientific use as probiotic drink is not soclear till now. But severalstudies have been carried on this aspect.Lactobacillusis the bacteriawhichconvertsmilksugar lactose intolacticacid by the process of fermentation. In the presentresearchwork, Lactobacillus acidophiluswasisolatedfrom the curd . It was studied that the isolated strain was Gram positive, cocco-bacilli and non-motile in nature. Bacteriaweresubjected to studyitsgrowth profile. Nutrient medium was used for their growth. In the nutrient broth, itwas observed that the isolated bacteria were also capable to produce α-amylase.Production of α-amylase fromLactobacillus acidophilushas been investigated under submerged fermentation. The optimum temperature, pH and fermentation duration was investigated on the growth of bacteria for enzyme production.


Key words: Lactobacillus acidophilus, submerged fermentation.

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