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Molecular Identification and Characterization of Lactic Acid producing Bacterial Strains Isolated from Raw and Traditionally Processed Foods of Punjab, Pakistan

Molecular Identification and Characterization of Lactic Acid producing Bacterial Strains Isolated from Raw and Traditionally Processed Foods of Punjab, Pakistan

 Sohaib Afzaal1, Usman Hameed2, Nasir Ahmad3,*, Naeem Rashid3 and Muhammad Saleem Haider1

 1Institute of Agricultural Sciences, University of the Punjab, Lahore 54590

2Department of Botany, Government Murray College, Sialkot 51310
3School of Biological Sciences, University of the Punjab, Lahore 54590

*      Corresponding author: mna.pk1@gmail.com; mna.sbs@pu.edu.pk

 

Fig. 1.

Percent occurrence of lactic acid bacterial species in the food samples analyzed during current study.

Fig. 2.

Comparison of the lactic acid producing potential among various strains of isolated LAB species. Codes of strains are presented on X-axis while lactic acid concentration (mg/mL) is shown on Y-axis. Samples were taken at various intervals (12 h, 24 h, and 48 h) during growth and analyzed for lactic acid concentration (mg/mL) in the cell free culture broth. Codes used for the lactic acid producing bacterial strains were; Leuconostoc mesenteroides (BSM-41, BSM-43, WFD-111, WFD-113, WFD-131, WFD-132, CYG-362); Enterococcus durans (RFD-112); Enterococcus faecium (CFD-122, WFD-128, RFD-154, COTG-352, CFD-174); Pediococcus acidilacticci (CFD-121); Lactobacillus plantarum (TRNP-181, COTG-331); Lactobacillus brevis (COTG-332).

Pakistan Journal of Zoology

June

Vol. 51, Iss. 3, Pages 801-1202

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