Isolation And Identification Of Dominant Lactic Acid Bacteria From Dahi: An Indigenous Dairy Product Of Nepal Himalayas

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Isolation And Identification Of Dominant Lactic Acid Bacteria From Dahi: An Indigenous Dairy Product Of Nepal Himalayas

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 fer...

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Bibliographic Details
Main Authors:	Bhattarai, Rewati Raman, Gautam, Nawaraj, Nawaz, Malik Adil, Das, Suman Kumar Lal
Format:	Journal Article
Published:	Slovak University of Agriculture 2016
Online Access:	http://hdl.handle.net/20.500.11937/88681

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