Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan

Abstract

Dahi and datshi are common naturally fermented milk (NFM) products of Bhutan. Population of lactic acid bacteria (LAB) in dahi (pH 3.7) and datshi (pH 5.2) was 1.4 × 107 and 3.9 × 108 cfu/ml, respectively. Based on 16S rRNA gene sequencing isolates of LAB from dahi and datshi were identified as Enterococcus faecalis, E. faecium, Lactococcus lactis subsp. lactis. LAB strains were tested for some technological properties. All LAB strains except E. faecalis CH2:17 caused coagulation of milk at both 30°C for 48 h. Only E. faecium DH4:05 strain was resistant to pH 3. No significant difference (P > 0.05) of viable counts was observed in MRS broth with and without lysozyme. All LAB strains grew well in 0.3% bile showing their ability to tolerate bile salt. None of the LAB strains showed >70% hydrophobicity. This study, being the first of its microbiological analysis of the NFM of Bhutan, has opened up to an extent of research work that gives a new insight to the products.

Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products

“…Some naturally fermented milk products found in Himalayan regions were prepared from the old technique known as back-slopping and it is still used to preserve the microflora present in these fermented products. Such products include ethnic fermented products of Bhutan such as dahi, datshi, hard-chhurpi (churkam/chugo) mohi, gheu, and hitpa (Shangpliang et al., 2017). The traditional back-slopping in dairy fermentation is different from mono-culture fermentation in enhancing the probiotic characteristics as these contain wild-type strains with enriched biosynthetic capacity, higher genetic diversity, and enhanced ability to produce antimicrobials such as bacteriocins.…”

Deep microbial community profiling along the fermentation process of pulque, a biocultural resource of Mexico

“…Examples of the biodiversity prospection of fermented beverages and food are now being revisited. This is the case for the microbial profiles for kefir, Kimoto sake, makgeolli/nuruk, doenjang, kimchi, narezushi, dahi, khoormog, and palm wine (Nalbantoglu et al, 2014;Bokulich et al, 2014;Jung et al , 2012;Nam et al, 2012;Kiyohara et al, 2012;Shangpliang et al, 2017;Oki et al , 2014;Astudillo-Melgar et al, 2019). This study represents the first attempt to assess the microbial diversity profile, along the three major fermentation stages during pulque preparation by using massive amplicon sequencing of 16S rRNA gene and ITS.…”

Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter

“…In their study, the authors found a predominance of lactis subspecies strains which accounted for 80% of the L. lactis strains isolated when compared to cremoris. The L. lactis species has also been identified as the principal LAB species in the South African and Indian fermented milks aMasi, Dahi and Dadhi, whose technologies are very similar to Gwell [16,33,34]. The two subspecies were distinguished using metabolic and molecular tests and displayed different characteristics.…”