NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
34 STUDIES ON DAHI. III—TAXONOMY OF THE LACTIC ACID, ETC. [Vol. XXII, Part I
Influence of yeast extract. The influence of yeast extract on the growth of the
organisms was assessed by observing the relative time-intervals of curdling in plain
and yeast litmus milk.
Aroma production. The development of typical aroma in the above milk cultures
at 37°C. was tested organoleptically. Production of acetyl methyl carbinol and
diacetyl was also examined by the creatine test [Hammer, 1935].
Fermentation of selected sugars. The cultures were inoculated into yeast peptone
broth containing one per cent sugar and brom cresol purple as indicator and incubated
at 37°C. Production of acid and gas in dextrose, lactose, sucrose and maltose broths
was observed. Gas formation could not be observed distinctly in the sugar broths
although a few cultures showed evidence of this in milk cultures.
Detailed examination of selected organisms and their identification
After a preliminary classification of the isolates was made (Table II) a selected
number of organisms in each of the different groups of streptococci and lactobacilli
were taken up for further study. In making the selection, attempts were made to
include as far as possible organisms isolated from representative samples of dahi
collected in different centres in the country particularly those from areas reputed
for their industry.
The morphological, cultural and biochemical characteristics of these organisms
were determined by the methods recommended in the Manual of methods for Pure
Culture Study of Bacteria [1944], except for some minor modifications. Some of
the specific tests for confirming the identity of the organisms were carried out
according to the procedures suggested by previous workers. All the reactions were
studied at 37°C., unless otherwise stated.
(i) Morphology
(a) Form, size and arrangement of cells in freshly curdled milk culture
by a microscopic examination of the smear, defatted with xylene,
fixed in alcohol and stained with borax methylene blue.
(b) Gram staining and spore formation observed in 24 hour old agar cultures*
(c) Motility in 24 hour old dextrose broth cultures.
(ii) Temperature relations
(a) Ability to grow in milk at 10, 15, 22, 45 and 50°C.
(b) Resistance to pasteurisation temperature (63°C. for 30 minutes).
(iii) Cultural characteristics
(a) Colony formation on lactose or dextrose agar plates.
(b) Growth on lactose agar slant.
(c) Growth in dextrose or lactose agar stab.
(iv) Growth in milk
(a) Action on litmus milk (acid, clot, reduction of litmus and proteolysis)
(b) Time of coagulation of milk at 37°C.
March, 1952] H. LAXMINARAYANA et al.
35
(c) Maximum titratable acidity (percentage of lactic acid) produced in milk.
after 7 to 10 days incubation at 37°C.
(v) Chemical tolerance [Sherman, 1937].
(a) Alkali tolerance of streptococci (growth in yeast dextrose broth adjusted
to pH. 9.2 and 9.6).
(b) Salt tolerance (growth in yeast dextrose broth containing 2 per cent
4 per cent and 6 per cent NaCl in case of streptococci and 2.5 per cent
and 5 per cent NaCl for lactobacilli).
(c) Methylene blue tolerance (growth and reduction of, methylene blue in
yeast dextrose broth containing 0.1 per cent methylene blue)i
(vi) Biochemical reactions
(a) Fermentation of important sugars, alcohols and starch (production of
acid and/or gas in yeast peptone broth containing one per cent of the
fermentable carbohydrate and brom cresol purple as indicator);
Changes observed upto 20 days.
(b) Utilization of lactate as a source of carbon in
yeast peptone broth containing two per cent Lactobacilli only,
sodium lactate [Foster et al., 1942].
(c) Acetoin production from citrate in glucose free media [Abd-El-Malek
and Gibson, 1948] for Streptococci only.
(d) Production of carbon dioxide from glucose in semi-solid agar medium
[Gibson and Abd-El-Malek, 1945].
(e) Reduction of nitrate to nitrite.
(f) Indol production in peptone broth.
(g) Ammonia production from arginine [Niven et al., 1942] for streptococci
only.
(h) Volatile acid production in milk cultures [Hammer, 1948].
RESULTS AND DISCUSSION
Preliminary classification of the organisms
Altogether 290 streptococci and 430 lactobacilli were isolated from over 500
samples of. dahi [Laxminarayana et al. 1952]. They were found to form small,
discreet colonies on lactose agar plate and under the low power of the microscope
the colonies were observed to be round or oval, ranging from smooth to rough
varieties. Surface growth on dextrose or lactose agar slant was very poor and the
organisms grew well in agar stabs indicating their micro-aerophilic character. There
was no evidence of catalase production and all the isolates were Gram positive with out
showing any endospore formation or motility.
On the basis of the preliminary tests the isolates could be classified into the
following distinct groups with well defined characteristics (Table II).
8
36 STUDIES ON DAHI III. TAXONOMY OF THE LACTIC ACID, ETC. [Vol. XXII, Part I,
Table II
Preliminary classification of lactic acid bacteria isolated from dahi
Group
STREPTOCOCCI
I. S. thermophiliu
II. S. lactis
III. S. faecalis
IV. S. dextranicum
LACTOBACILLI
I. L. bulgaricus
II. L. casei
.
III. L. brevis .
Number
of
isolates
140
28
107
15
(A) 109
(B) 102
(C) 46
(D) 53
88
32
Growth at
10
°C.
0
+
+
+
0
0
0
0
+
+d
45
°C.
+
0
+
0
+
+
+
+
0 c
0 d
50
°c.
+
0
0
0
+
0
+
+ b
0
0
Action
on
lit-
mus
milk†
AC
ARC
ARC a
ARC
AC
AC
ARC
ARC
ARC
A or AC
Time of coagulation of
30
hours
24-96
8-24
24-48
3-10
days
18-48
24-48
24-72
48-96
2-14
days
3-15 d
days
37
hours
8-24
S-24
8-24
3-10
days
9-24
12-24
24-48
24-72
2-14
days
3-15 e
days
50
hours
4½-12
—
—
—
5-10
—
16-24
24-48
—
—
Stimu-
lation
of
activity
by
yeast
extract
0
0
±
+ +
±
±
0
±
+
+ +
Aroma
and
acetion
produc-
tion
0
0
±
+ +
0
0
0
0
±
+ +
Deyt-
rose
+ (12)
+
+
+
+ +
+ +
+
+
+
+
Lact-
ose
+ +
+
+
+
+ +
+ +
+
+
+
+
Suc-
rose
+ +
0(14)
0(53)
+ (3)
0
0(20)
+(11)
0(10)
+(10)
+
Mal-
tose
0
+ (3)
+(17)
0(4)
0
0(20)
+(11)
+
+ (8)
+
Remarks
a=9 isolates
caused
rapid
proteolysis of
milk
b=21 isolates not
able to grow at
50°C.
c=18 isolates show-
ed slight growth
at 45°C.
d=10 isolates did
not grow at 10°C.
but
showed
growth at 45°C.
e = 12
isolates
showed
only
slight acid even
after a month.
They also showed
slight gas forma-
tion in milk.
* Figures in bracksts indicate number of isolates which were exceptions.
R = Reduction of litmus ;
r =Partial reduction of litmus '
± =Doubtful or variable ;
0 =Negative.
†The order in which the letters are placed indicate the chronological sequence of changes.
A = Acid;
C=Coagulation ;
+ =Positive; + + =Highly positive or rapid ;
March, 1952 ] H. LAXMINARAYANA et
al
37
Streptococci:
S. thermophilics group (140 isolates)
S. lactis
S. faecalis
S. dextranicum
Lactobacilli:
L. bulgaricus
L. casei
L. brevis
„ (28 „ )
„ (107 „ )
„ (15 „ )
„ (310 „ )
„ (88 „ )
„ (32 „ )
It will be seen from Table II that the streptococci included under S. thermophilus,
S. faecalis and S. lactis groups were all able to grow rapidly in milk, producing acid
and coagulating milk within 24 hours at 37° C. The organisms in S. thermophilics
group were further characterised by their ability to grow at 50°C. (coagulating milk
in 4½ to 12 hours), inability to reduce litmus and their ability to ferment lactose and
sucrose vigorously. Some of them showed unusually weak fermentation of dextrose.
The isolates in the S. lactis and S. faecalis groups showed growth at 10°C. while the
latter were able to grow at 45°C. also. Both were able to reduce litmus and generally
fermented maltose but rarely sucrose. Appreciable development of aroma and
acetoin production were noticed in milk cultures of a few isolates while seven organ-
isms resembled S. liguefaciens in their ability to proteolyse milk.
The isolates in the last group (S. dextranicum) were generally slow-growing types
taking three to five days or even longer for coagulating milk. Their activity was
considerably stimulated by yeast extract. They showed a marked development
of diacetyl aroma in milk cultures.
The organisms in S. thermophilus and S. faecalis groups appeared to be the most
predominant types of cocci occurring in dahi of almost all parts of the country. The
S. lactis group of organisms were obtained mostly from samples of dahi collected
in Calcutta, Patna, Delhi and other places in north India during winter. The
heterofermentative types of streptococci occurred mostly in samples collected from
Patna, Banaras and Allahabad which are famous for their dahi.
In regard to the lactobacilli, all the isolates growing at 45°C., but not at 10°C.,
and showing rapid acid production in milk have been included in Group I under
L. bulgaricus group (Thermobacteria). With the exception of the organisms in
sub-group D, they generally appeared as long and slender rods, occurring singly
(occasionally in long filaments) and showing metachromatic granules prominently.
The isolates in subgroup A resembled the typical L. bulgaricus species in their ability
to grow at 50°C., their rapid acid production in milk (coagulating it in 5 to 10 hours
at 50°C. and in 9 to 22 hours at 37°C.) without reducing litmus, their vigorous
fermentation of lactose and their inability to ferment sucrose or maltose. The
organisms in sub-group B differed from the above mainly in their inability to grow
at 50°C. and some of them were also able to ferment sucrose. The other two sub-
groups included organisms which were generally able to grow at 50°C., reduce litmus
and coagulate milk in one to three days. Most of them fermented maltose and
organizms in sub-gronp C fermented sucrose also.
8 A
Indian J. Vet. Sci., Vol. XXII, part I ]
PLATE I
PHOTO MICROGRAPHS OF LACTIC ACID BACTERIA ISOLATED FROM DAHI.
FIG. 1. Streptococcus thermophilus (S. 197);
Methylene blue
FIG. 2. Streptococcus thermophilus (S. 197);
India ink and Methylene blue
preparation showing capsules
FIG. 3. Streptococcus lactis (S. 69);
Methylene blue
FIG. 4. St eptococcus faecalis? (S. 209);
Gram stain
(All photographs are of organism magnified 950 times and are of preparations of milk cultures incubated for
24 to 48 hours at the optimum temperatures of the organisms, unless otherwise stated)
PLATE II
[Indian J. Vet. Sci., Vol. XXII, part I
FIG. 5. Lactobacillus bulgaricus (L. 96);
Methylene blue
FIG. 6. Lactobaillus bulgaricus (L. 86);
37°C. Methylene blue
FIG. 7. Lactobacillus lactis (L. 326);
Methylene blue
FIG. 8. Lactobacillus helveticus (L. 189);
Methylene blue
40 STUDIES ON DAHI. III. TAXONOMY OF THE LACTIC ACID, ETC. [Vol. XXII, Part I
Table III(a)
Cultural and physiological characteristics of streptococci isolated from dahi
Species
S. thermophilus
S. lactis
S. faecalis
S. liguefaciens
S.
faecalis
(?)
(Hetero.
fermentative)
Isolates
S. 240; S. 252A;
S. 258
S. 98; S. 197; S. 71
S. 182
S. 13; S. 18
S. S.
S. 157
S. 69; S. 154
S. 10
S. 39
S. 57 .
S. 190; S. 1; S. 30;
S. 124; S. 129
S. 151; S. 223
S. 4
S. 59
S. 168
S. 170
S. 108
S. 127
S. 207; S. 209;
S. 253
S. 212; S. 213
Growth at
different
temperatures (°C.)
10
0
0
0
0
0
+
+
+ +
+
+
+
+
+
+
+
+
+
+
+
45
+
+
+
+
+
0
0
0
0
0
+
+
+
+
+
+
+
±
+
+
50
+
+
+
±
±
0
0
0
0
0
+
+
+
± 0
±
±
+
+
+
Heat
resis-
tance
(63°C.
for
½
hour)
+
+
+
+
+
0
0
0
0
0
+
+
+
+ +
+
+
+
+
+
Action
on
litmus
milk
†
AC
AC
AC
AC
AC
ABC
ABC
ABC*
ABC
ARC
ARC
ABC
ABC
ABC
ABC
RACP
RACP
ARCP
ABC
ARC
Time of
coagu-
lation
of milk
37°C.
(hours)
6—14
18
18
10—14
24
22
24
12
40
24
8—24
3—4
days
24
10
36
18
16
6
3—4
days
3—4
days
Maxi-
mum
aci-
dity
in
milk
(per cent
lactic
acid)
1.00
0.80-
1.00
1.00
0.80-
1.00
0.81
0.90
0.80
0.90
0.75
0.80
0.70.
0.98
0.70-
0.80
0.50
0.90
0.75
0.90
0.55
0.68
0.50-
0.60
0.50.
0.60
Vola-
tile
acidi-
ty in
milk
(ml.
N/10
NaOH/
250 p.
of
culture)
0
0.3-7
5.2
5.5.
6.5
3.5
4.1
3.9
4.7
3.2
3.9
3.4-
8.6
3.9
3.4
0
9.4
15.3
21.3
25.29
30—33
Acet.
oin
from
cit-
rate
0
0
0
0
±
0
0
0
0
+
0
0
+
+
+
+
+
+
±
NH3
from
argi-
nine
0
0
0
0
0
+
+
0
+
+
+
+
+
+
+
+
+
+
+
+
Alkali
tolerance
pH
9.2
0
+
+
0
±
+
+
+
+
+
+
+
+
+ +
+
+
+
+
+
pH
9.6
0
0
0
0
0
0
0
0
+
+
+
+
±
+ 0
+
+
+
+
NaCl
tolerance
2
per
cent
0
0
0
0
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
4
per
cent
0
0
0
0
+
+
+
0
+
+
+
+
+
+
+
+
+
+
+
+
6.5
per
cent
0
0
0
0
0
0
0
0
0
+
+
+
0
+ 0
+
+
+
+
+
Methy
lene
blue
toler-
ance
0.1
per
cent
0
0
+
0
+
+
+
+
+
+
+
+
+
+
±
+
+
+
+
+
A=Acid; R=Reduction of litmus;
C=Coagulation of milk;
P=Proteolysis(p=slight proteolysis)
+=Positive;
±=Variable or slight;
0=Negative.
*=S. 10 gave a ropy curd.
†The order in which the letters are placed indicate the chronological sequence of changes.
March, 1952 ] H. LAXMINARAYANA et al.
41
TABLE III (b)
Sugar fermentations of streptococci isolated from dahi
Species
S. thermophilus
S. lactis
S. faecalis
S. liquefaciens
S. faecalis(?)
(Hetero-
ferment-
ative)
Isolates
S. 240
S.252A
S. 258
S. 98,
S. 197,
S. 71
S. 182
S. 13
S. 18
S. 8
S. 157
S. 69
S. 154,
S. 10
S. 39
S. 57
S. 190
S. 1
S. 30
S. 124
S. 129
S.
151,
S. 223
S. 4,
S. 59,
S. 168
S. 170
S. 108
S. 127
S. 207,
S. 209,
S. 253
S. 212,
S. 213
Arabi-
nose
0
0
0
0
± 0
0
0
0
0
0
0
0
0
0
0
+
0
0
0
0
+
+
xy-
lose
0
0
0
±
± 0
0
±
0
0
±
0
0
0
0
±
+
±
0
±
0
+
+
+
Rham-
nose
±
± 0
+
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
..
..
Dext-
rose
0
0
+
+
+
+ +
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Man-
nose
±
±
+ +
+
±
+ 0
0
0
0
0
±
± ±
0
0
+
±
+
+ +
+
+
Gala-
ctose
0
0
± 0
0
0
0
0
+
0
0
+
+
0
0
0
0
+
0
+
+
+
+
+
Levu-
lose
0
0
+
0
0
+ 0
0
+
0
0
+
+
+
+
± 0
+
+
+
+ +
+
+
Suc-
rose
+
+
+
+
+
+
0
+
0
0
+
0
+
+
+
+
± +
+
+
+
+
+
+
Mal-
tose
0
+
0
0
0
0
0
0
+
0
0
+
-+
0
0
0
0
+
0
+
+
+
+
+
Lac-
ctose
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Treh-
alose
+
+
± +
± 0
0
+
0
0
0
0
+
0
0
0
0
+
0
+
+
+
+
+
Raffi-
nose
+
+
±
+
0
0
0
0
0
0
0
0
0
0
0
+
+
+
0
+
0
+
Dext-
rin
0
0
0
0
0
0
0
0
+
+
0
+
+
0
0
+
0
+
0
+
+
+
+
+
Sta-
rch
0
0
0
0
0
0
0
±
+
± 0
+
0
0
0
0
0
0
0
+
±
+
±
±
Inu-
lin
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
± 0
0
0
0
0
±
0
0
Sali-
cin
0
0
0
0
0
0
0
0
+
0
0
+
0
0
0
0
0
+
0
+
+
+
+
+
Sorbi-
tol
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
+
+
+
±
±
Man-
nitol
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
+
+
+
+
+
Gly-
cerol
0
0
0
0
0
± 0
0
0
0
0
0
0
+
± 0
0
+
±
+
+
+
+
+
+ = Positive (acid production);
± = variable or slight;
0 = Negative.
44 STUDIES ON DAHI III. TAXONOMY OP THE LACTIC ACID, ETC. [VOL. XXII, PART 1
TABLE IV(a)
Cultural and physiological characteristics of lactobacilli isolated from dahi
Species
L. bulgaricus
L. lactis
L. helveticus
L. casei
L. planlarum
L. plantarum?
(Heterofermentative)
L. fermenti
Isolates
L. 96
L. 393, L. 409
L. 213, 217
L. 86
L. 1
L. 326, L. 376
L. 395
L. 12
L. 189
L. 401, L. 401A
L. 84, L. 134
L. 157
L. 89
L. 73
L. 121, L. 124
L. 414
Growth at different
temperatures (°C.)
10
0
0
0
0
0
0
0
0
0
+
+
+
+
+
0
0
15
0
0
0
0
0
±
0
0
0
+
+
+
+
+
0
0
22
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
45
+
+
+
+
+
+
+
+
+
+
+
0
+
+
+
0
50
+
+
+
+
+
+
+
±
±
0
0
0
0
0
0
0
Heat
resis-
tance
(63°C.
for½
hour)
+
+
+
+
+
+
+
+
+
±
±
+
0
0
0
0
Action
litmus
milk
‡
AC
AC
AC
AC
AC
ACE,
ACR
ARC
ARC
ARC
ACr
AC
ArC
ArC
A
A
me f
coagu-
ation
of milk
87°C.
hours
16
13
40
34
20
16
13
24
40
4 days
3—5
days
5—7
days
2—3
days
5 days
00
00
Maxi-
mum
acidity
in milk
(per cent
lactic
acid)
1.9
2.0—2.2
1.7
1.7
1.8
1.6
2.0
20
2.2
1.6
1.6
1.4
0.5
0.8
10
0.3
0.3
Vola-
tile
acidi-
ty in
milk
(ml.
N/10
NaoH
250g
of
culture
0
0
0
0
0
0
9
0
0
0
0
0
30 ml.
20 ml.
High
High
Gas
from
glu-
cose
0
0
0
0
0
0
0
0
0
0
0
0
0
0
+
+
Gro-
wth
in
2 per
cent
lactate
media
0
0
0
0
0
0
0
0
0
+
+
+
+
+
+
+
NaCl
tolerance
2.5
per
cent
+
+
+
0
±
+
+
0
0
+
+
+
+
+
0
0
5.0
per
cent
0
0
0
0
0
0
0
0
0
+
0
0
0
0
0
0
Methy-
lene
blue
toler-
ance
0.1
per
cent
+
+
+
0
±
0
+
+
+
0
0
0
0
0
0
0
A=Acid;
C=Coagulation of milk;
R=Tteduction of litmus; (r=slight reduction); +=Positive: ±=Variable or slight;
0=Negative.
‡The order in which the letters are placed indicate he chronological sequence of changes.
H. LAXMINARAYANA
et
al
45
TABLE IV(b)
Sugar fermentations of lactobacilli isolated from dahi
Species
L. bulgarieus
L. lacti
L. helveticus
L. casei
L. plantarum
L. plantarum
(Heterofermentative)
L. fermenti
Isolates
L.96
L.213, L.217
L.393, L.409
L.86
L.1
L.326, L.376
L.395
L.12
L.189
L.401, L. 401A
L.84,L.134
L.157
L.89
L.73
L.121, L.124
L.414
Arabi-
noise
+
0
±
0
+
+
+
+
+
+
+
±
+
+
0
0
Xylose
±
±
+
±
±
+
+
±
0
+
+
+
+
+
0
0
Dext-
rose
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Galac-
tose
0
+
±
0
0
+
±
±
0
+
+
+
+
+
0
0
Levu-
lose
±
+
+
+
+
+
+
+
+
+
+
+
+
+
0
0
Suc-
rose
0
0
0
±
+
+
+
0
0
+
+
+
+
+
0
0
Mal-
tose
±
0
0
0
±
+
0
±
+
+
+
+
+
+
0
0
Lac-
tose
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Treha-
lose
+
0
0
+
0
+
+
+
+
+
+
+
+
+
0
0
Raffi
nose
0
0
0
0
0
0
±
0
0
0
0
+
0
0
0
0
Dext-
rin
0
0
0
0
0
0
±
0
0
+
0
±
0
0
0
0
Starch
±
0
0
0
0
±
0
0
0
±
0
±
±
±
0
0
Inulin
0
0
0
0
0
0
±
0
0
0
0
+
±
0
0
0
Salicin
±
0
0
0
±
+
+
±
0
+
+
+
0
+
0
0
Manni-
tol
0
0
0
0
0
0
0
0
0
+
0
+
0
0
0
0
+=Positive (Acid production); ±=Doubtful or slight 0=Negative.
9 A
H. LAXMINARAYANA et
al
47
Three isolates (L.121, L.124 and L.414) were found to possess the characteristics
of Betabacteria. They grew very slowly in milk producing only acid, and milk
was not coagulated even when incubated for over one month at 30°C. (maximum
acidity being 0.3 per cent lactic acid). Addition of yeast extract stimulated acid
production and a weak curd was formed after 10 to 15 days. The organisms
produced gas from glucose and high amounts of volatile acidity in milk. They
grew in two per cent lactate medium but were inhibited by 2.5 per cent NaCl and
0.1 per cent methylene blue. In morphology they resembled L. casei strains except
that slightly longer cells were also encountered. The colonies formed were of the
smooth type. Dextrose and lactose were the only two sugars which were
fermented to any appreciable extent. The organisms were able to grow at 45°C.
(except for isolate L.414), but not at 15°C. In view of this property, as well as
their inability to ferment arabinose, the isolates have been identified as L. fermenti.
SUMMARY
Studies on the isolation, characterization and classification of 290 streptococci
and 430 lactobacilli, isolated from over 500 samples of dahi collected from different
parts of India, are reported.
On the basis of certain important characteristics, the isolates were broadly
classified into different groups. The streptococci were divided into 4 groups, viz.,
S. thermophilus (140 isolates), S. lactis (28 isolates) S. faecalis (107 isolates) and
S. dextranicum (15 isolates). The Lactobacilli, were classified into 3 groups, viz.,
L. bulgaricus (310 isolates), L. casei (88 isolates) and L. brevis (32 isolates).
Representative isolates selected from each of the above groups were studied
in detail for their species identification. The species of streptococci identified
included S. thermophilus, S. lactis, S. faecalis, and S. liquifaciens while amongst the
lactobacilli, L. bulgaricus L. lactis, L. helveticus, L. casei, L. plantarum and L.
fermenti were encountered. Some heterofermentative streptococci and lactobacilli
were identified as variants of S. faecalis and L. plantarum respectively.
Amongst the streptococci isolated from dahi, S. thermophilus and S. faecalis
were encountered most frequently while L. bulgaricus was the most commonly
occurring lactobacillus in this fermented milk.
The heterofermentative streptococci and lactobacilli were almost invariably
associated with dahi of good aroma and other desirable qualities, obtained from
centres in Uttar Pradesh, Bihar and West Bengal.
ACKNOWLEDGEMENTS
The authors are indebted to the Indian Council of Agricultural Research, New
Delhi, for sponsoring this investigation. Thanks are also due to Dr K. C. Sen, D.Sc.,
F.N.I., Director, Indian Dairy Research Institute, Bangalore, for his kind interest in
the work.
48 STUDIES ON DAHI III. TAXONOMY OF THE LACTIC ACID, ETC. [ VOL. XXII, PART I
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