Isolation and Identification of Lactic Acid Bacteria from Raw Cow Milk, White Cheese and Rob in Sudan
DOI:
https://doi.org/10.3923/pjn.2010.1203.1206Keywords:
Fermented dairy products, health benefits, identification, isolation, lactic acid bacteria, raw cow milkAbstract
The cultural, physiological and biochemical of fifty two strains of Lactic Acid Bacteria (LAB) isolated from twenty samples of Sudanese fermented milk (Rob), white cheese and raw milk were investigated. Three genera were found, Lactobacillus (69.23%), Lactococcus (19.23%) and pediococcus (11.53%). The dominate species were Lactobacillus xylosus (10 strains), Lactococcus lactic sub. cremoris (10) strain from raw cow milk. Lactobacillus delbrucckii (8 strains) from Rob and Pediococcus cereviasae (6 strains) from white cheese. Lactobacillus casei sp. Comprise 53.3% of cheese sample and 13.3% of raw milk sample (M2). Other isolates were, Lacobacillus fermentum from rob, Lactobacillus brevis from white cheese and unidentified Lactobacillus spp. from rob. This study suggests that dairy products in Sudan may be a rich source of lactic acid bacteria.
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