Dairy Science & Technology

, Volume 89, Issue 6, pp 531–540 | Cite as

Phenotypic and genotypic characterization of lactobacilli from Churpi cheese

  • Prashant
  • Sudhir Kumar Tomar
  • Rameshwar Singh
  • Subhash Chandra Gupta
  • Dilip K. Arora
  • Balwindar Kumar Joshi
  • Dinesh KumarEmail author
Original Article


The aim of this study was to investigate the diversity of lactobacilli in Churpi cheese, a traditional variety of cheese made from yak milk. Thirty-five lactobacilli isolated from five different samples procured from different parts of Arunachal Pradesh (India) were analyzed by phenotypic and genotypic methods. The 16S rDNA sequencing for all the isolates was performed. Five different species of lactobacilli were isolated from Churpi cheese with the predominance of Lactobacillus paracasei followed by Lactobacillus plantarum. All the isolates were further evaluated for their technological properties such as citrate utilization, exopolysaccharide (EPS), bacteriocin, and acid production. Forty-three percent isolates were found positive for citrate utilization, while 14% were found good acid producer, and 11% for EPS production. Lactobacillus coryniformis was an uncommon species found in Churpi cheese. Isolates obtained in this study can be potentially used for the development of defined strain starter for Churpi cheese.

Churpi cheese Lactobacillus 16S rDNA yak 



Churpi Arunachal Pradesh 5 Churpi 35 16S rDNA Churpi 5 Lactobacillus paracasei Lactobacillus plantarum 43% 14% 11% Lactobacillus coryniformis Churpi Churpi

Churpi Lactobacillus 16S rDNA 

Caractérisation phénotypique et génotypique de lactobacilles de fromage Churpi


Le but de cette étude était d’évaluer la diversité des lactobacilles du fromage Churpi, une variété traditionnelle de fromage fabriqué à partir de lait de yak. Trente-cinq lactobacilles isolés de cinq échantillons différents obtenus de différents endroits d’Arunachal Pradesh (Inde) ont été analysés à l’aide de méthodes phénotypiques et génotypiques. Le séquençage de l’ADNr 16S de tous les isolats a été réalisé. Cinq espèces différentes de lactobacilles ont été isolées du fromage Churpi avec une prédominance de Lactobacillus paracasei suivi par Lactobacillus plantarum. Tous les isolats ont ensuite été évalués pour leurs propriétés technologiques telles que l’utilisation du citrate, la production d’exopolysaccharides (EPS), de bactériocine et d’acide. 43 % des isolats se sont avérés positifs pour l’utilisation du citrate, 14 % bons producteurs d’acide et 11 % producteurs d’EPS. Lactobacillus coryniformis, espèce rare dans le fromage, a été trouvé dans le fromage Churpi. Les isolats obtenus dans la présente étude pourraient servir au développement de levains de souches définies pour la fabrication de fromage Churpi.

fromage Churpi Lactobacillus ADNr 16S lait de yak 


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Copyright information

© Springer S+B Media B.V. 2009

Authors and Affiliations

  • Prashant
    • 1
  • Sudhir Kumar Tomar
    • 2
  • Rameshwar Singh
    • 2
  • Subhash Chandra Gupta
    • 1
  • Dilip K. Arora
    • 3
  • Balwindar Kumar Joshi
    • 1
  • Dinesh Kumar
    • 1
    Email author
  1. 1.Genes and Genetic Resources Molecular Analysis LabNational Bureau of Animal Genetic ResourcesKarnal, HaryanaIndia
  2. 2.Dairy Microbiology DivisionNational Dairy Research InstituteKarnal, HaryanaIndia
  3. 3.National Bureau of Agriculturally Important MicroorganismsUttar PradeshIndia

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