Isolation of low pH resistant lactose fermenter from curd by serial dilution and pour plate method to optimize growth.

Isolating low-pH-resistant lactose fomenters from curd using the pour plate technique and serial dilution is the primary objective of this investigation. Research Techniques and Tools: Lactic acid bacteria were effectively isolated from both store-bought and homemade curd by combining serial dilution with the pour plate method. In order to observe the organisms' development as a single colony, the plates were incubated at 37°C with the cover turned upside down for 24 to 48 hours after bacterial inoculation in agar media. Separation of lactose-fermenting and non-fermenting bacteria was achieved by placing the identified single colonies into Macconkey agar medium. The organisms' colony morphology was evaluated in the MacConkey medium by observing their pink hue. The following parameters were used: a power of 80%, an enrollment ratio of 1, a significance level of 0.05, two groups with a combined total of twenty samples, and a 95% coincidence interval. Compared to the 60x105 CFU/ml found in the home curd sample, the results showed that the commercial curd sample had 110x105 CFU/ml. The significance threshold was determined to be p<0.001 by use of a paired t-test. What we found: Utilizing the serial dilution pour plate approach, we successfully identified novel lactose-fermenting and low acid-tolerant probiotic Lactobacillus from both commercially available curd and curd prepared at home. [ABSTRACT FROM AUTHOR]