Isolation of lactic acid bacteria from spoiled milk
Answers
The results obtained in this study revealed the presence of a wide variety of LAB from milk and yoghurt samples. Some of the isolated and identified LAB species show outstanding performances in lactic acid production. The results of this study have indicated that several different species of LAB can be used as the starter culture for the production of yoghurt. Hence, the selection and potential use of appropriate beneficial strain or mixture of strains from the identified isolates as the starter organism for yoghurt and lactate production need more studies about the optimization process among the temperature, time, ingredient compositions as well as inoculum concentrations. Extensive study must be done to improve the technological properties of yoghurt as well as for the development of small-scale dairy industries in Bangladesh