Molecular Approaches for Identification of Lactobacilli from Traditional Dairy Products

  • Dhiraj Kumar Nanda
  • Reeti Chaudhary
  • Dinesh Kumar


Traditional dairy food products harbour groups of several bacterial genera especially lactic acid bacteria (LAB) which play a role essentially in fermentation of these products and provide a unique flavour and identity to the product. Historically, many species of LAB have been considered as ‘generally regarded as safe’ (GRAS) bacteria and are associated with human foods. The GRAS status forms a base for increasing use of LAB in traditional foods and in expanding unique foods and food products that are formulated to have specific nutritional or additional health-enhancing benefits. Lactobacillus is considered as one of the most important genera among LAB. The genera have more than 180 species. Classical microbiological methods have been found insufficient to classify this huge diverse genus. Hence, a better approach is in demand to characterize new strains of lactobacilli. By using modern molecular methods, it has been possible to characterize the lactobacillus associated with traditional dairy products.


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Copyright information

© Springer Nature Singapore Pte Ltd. 2018

Authors and Affiliations

  • Dhiraj Kumar Nanda
    • 1
    • 3
  • Reeti Chaudhary
    • 1
  • Dinesh Kumar
    • 2
  1. 1.Department of BiotechnologyD C R University of Science and TechnologyMurthalIndia
  2. 2.Centre for Agricultural BioinformaticsIndian Agricultural Statistics Research Institute, PUSANew DelhiIndia
  3. 3.Asian Institute of Public HealthBhubaneswarIndia

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