Skip to main content
SpringerLink
Log in

Selective enumeration of Lactobacillus casei from yogurts and fermented milk drinks

  • Published:
Biotechnology Techniques

Abstract

A selective medium (LC agar) was developed for enumeration of Lactobacillus casei populations from commercial yogurts and fermented milk drinks that may contain strains of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus), probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) and L. casei. Appropriate dilutions were pour-plated in specially formulated LC agar acidified to pH 5.1 and the plates incubated at 27°C for 72 to 96 h under anaerobic conditions. Growth of S. thermophilus was prevented by adjusting pH to 5.1. L. delbrueckii ssp. bulgaricus did not ferment ribose as the carbon source, as a result the organisms did not form colonies. L. acidophilus formed colonies on MRS-ribose agar; however, this organism did not grow in the specially formulated LC agar containing ribose. Similarly, Bifidobacterium spp. did not form colonies in LC agar. L. casei formed colonies on LC agar. © Rapid Science Ltd. 1998

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Anon (1992). Choice 11: 32-35.

    Google Scholar 

  • Champagne, C.P., Denis, R., and Alain, L. (1997). Biotechnol Tech 11: 567-569.

    Google Scholar 

  • Dave, R., and Shah, N.P. (1996). J Dairy Sci 79: 1529-1536.

    Google Scholar 

  • Dave, R., and Shah, N.P. (1997). Int Dairy J 7: 31-41.

    Google Scholar 

  • International Dairy Federation (1995). Detection and enumeration of Lactobacillus acidophilus.In: Bulletin of the IDF No 306, pp. 23-33, IDF, ISSN 0250-5118, Brussels.

    Google Scholar 

  • Kneifel, W., and Pacher, B. (1993). Int Dairy J 3: 277-291.

    Google Scholar 

  • Lankaputhra, W.E.V., and Shah, N.P. (1996). Milchwissenschaft 51: 446-451.

    Google Scholar 

  • Laroia, S., and Martin, J.H. (1991). Cult Dairy Prod J 26(4): 3-14, 16, 18, 20-21.

    Google Scholar 

  • McCann, T., Egan, T. and Weber, G.H. (1996). J Food Prot 59: 41-45.

    Google Scholar 

  • Shah, N., and Jelen, P. (1990). J Food Sci 55: 506-9.

    Google Scholar 

  • Shah, N.P., Lankaputhra, W.E.V., Britz, M.L., and Kyle, W.S.A. (1995). Int Dairy J 5: 515-21.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. School of Life Sciences and Technology, Victoria University of Technology, Werribee Campus, Melbourne City Mail Centre Victoria, Australia

    Ramakanth R. Ravula & Nagendra P. Shah

Authors
  1. Ramakanth R. Ravula
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nagendra P. Shah
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Ravula, R.R., Shah, N.P. Selective enumeration of Lactobacillus casei from yogurts and fermented milk drinks. Biotechnology Techniques 12, 819–822 (1998). https://doi.org/10.1023/A:1008829004888

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1023/A:1008829004888

Search

Navigation