Morphological, cultural, physiological and biochemical characteristics were employed to identify dominant Lactic acid bacteria (LAB) isolates from 39 dahi (indigenous dairy product) samples collected from different districts of eastern Nepal. The isolates comprised of predominately Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactococcus lactis subspecies cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroids subsp. mesenteroids. S. thermophilus were found consistently in most of the samples examined. In this study, 59.38% of Lactobacilli, 21% of Streptococci, 8.2 % Lactococci and 11.42 % Leuconostocs were isolated from indigenous dahi. This study revealed diversity of lactic acid bacteria in Nepalese milieu having immense potential in producing qualitative fermented milk.
Isolation, Characterization, LAB, fermented dairy product, dahi