Assessment of Lactic Acid Bacteria Isolated from White Cheese (Gibna Bayda) Produced in El Dueim City, White Nile State-Sudan
Authors
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Asmahan Azhari Ali Mohammed
Department of Food Science and Human Nutrition, Faculty of Agriculture and Veterinary Medicine, Qassim University, Buraiydah, P.O. Box: 6640-Buraidah: 51452, Kingdom of Saudi Arabia
DOI:
https://doi.org/10.3923/pjn.2021.77.82Keywords:
Dairy products, fermented milk, Gibna Bayda, lactic acid bacteria, white cheeseAbstract
Background and Objective: Lactic acid bacteria (LAB) have been used for centuries as food preservative in food technology and food production. The objective of the study was to isolate and identify naturally occurring lactic acid bacteria from Gibna Bayda produced in local markets in El-Dueium City, Sudan. Materials and Methods: A total of 25 white cheese (Gibna Bayda) samples were collected from individual local cheese producers in El Dueim City in White Nile state. Microbiological analysis of the cheese samples was performed. Results: Among 92 LAB strains isolated from Gibna Bayda, bacilli were accounted for 70 isolates (76.09%), while cocci were 22 isolates (23.91%). The isolated LABs were dominated by Lactobacillus bulgaricus (22.8%), followed by L. fermentum (18.48%), Streptococcus lactis (17.4%) and L-casei (13.04%). The least isolated LABs were L. helveticus (3.26%). Conclusion: Dominant LAB (Lactobacilli and Streptococci) were successfully isolated from Gibna Bayda. The wide diversity in microbial community could be attributed to variations in the specific environmental conditions found in Sudan as well as the manufacturing processes for indigenous Gibna Bayda.
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