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Molecular Approaches for Identification of Lactobacilli from Traditional Dairy Products

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Advances in Animal Biotechnology and its Applications

Abstract

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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Authors and Affiliations

  1. Department of Biotechnology, D C R University of Science and Technology, Murthal, Haryana, India

    Dhiraj Kumar Nanda & Reeti Chaudhary

  2. Centre for Agricultural Bioinformatics, Indian Agricultural Statistics Research Institute, PUSA, New Delhi, India

    Dinesh Kumar

  3. Asian Institute of Public Health, Bhubaneswar, Odisha, India

    Dhiraj Kumar Nanda

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  1. Dhiraj Kumar Nanda
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  2. Reeti Chaudhary
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Editors and Affiliations

  1. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Suresh Kumar Gahlawat

  2. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Joginder Singh Duhan

  3. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Raj Kumar Salar

  4. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Priyanka Siwach

  5. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Suresh Kumar

  6. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Pawan Kaur

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Nanda, D.K., Chaudhary, R., Kumar, D. (2018). Molecular Approaches for Identification of Lactobacilli from Traditional Dairy Products. In: Gahlawat, S., Duhan, J., Salar, R., Siwach, P., Kumar, S., Kaur, P. (eds) Advances in Animal Biotechnology and its Applications. Springer, Singapore. https://doi.org/10.1007/978-981-10-4702-2_11

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