NS Sowmya, K Nandini, N Earanna#, RS Sajeevan* and Karaba N. Nataraja*

Department of Plant Biotechnology, *Department of Crop Physiology, University of Agricultural Sciences, GKVK, Bengaluru-560065, India.

Received on 04 August 2016 and accepted on 30 September 2016



Nine lactic acid bacteria (LAB) were isolated from food, fruits and vegetables (beet root, dosa batter, mango, banana, pine apple, radish, tomato, milk and watermelon) on de Man Rogosa and Sharpe (MRS) agar medium and characterized as LAB based on their morphological and biochemical characters. These bacteria were further identified into species by 16S rRNA gene sequence as L. fermentum (3 isolates), L. buchneri (4 isolates), L. brevis, (1 isolate) and Weisella ciberia (1 isolate). The genetic diversity of Lactobacillus species were analyzed using Random Amplified Polymorphic DNA (RAPD). Based on RAPD analysis, the nine Lactobacillus species were grouped into two clusters. The LAB-1 (L. buchneri), LAB-5 (L. brevis), LAB-6 (L. buchneri), LAB-7 (L. buchneri) LAB-8 (L. buchneri), LAB-9 (Weisella ciberia) formed cluster-I and LAB-2 (L. fermentum), LAB-3 (L. fermentum), LAB-4 (L. fermentum), formed the cluster-II. Further, milk coagulation study showed that L. brevis, two strains of L. buchneri (LAB-6 and -7) and Weisella ciberia coagulated milk at 12 h of incubation.

Keywords :

Lactobacillus species, Bacteria, LAB.