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Identification of mesophilic lactic acid bacteria isolated from traditional Egyptian dairy products [electronic resource].

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Osman, G

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Language: English Summary language: Arabic Description: P. 113-120Other title:

التعرف على بكتريا حمض الاكتيك الميزوفيلية المعزولة من منتجات الألبان التقليدية المصرية [Added title page title]

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Alexandria journal of agricultural research, 2006 v. 51 (2) [electronic resource].

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In: Alexandria Journal of Agricultural Research 2006.v.51(2)Summary: A total of 158 mesophilic lactic acid bacteria (LAB) isolated from milk and traditional dairy products from Egypt were assigned to the genera Lactococcus and actobacillus using phenotypic method (API system) 147 strains were identified to the species level; the remaining 11 strains yielded unsatisfactory results with API system. The SDS-P AGE technique of whole cell proteins was evaluated as an advanced tool for the identification of LAB. Therefore, protein fingerprints were registered for these 11 strains and compared to a large number of LAB reference strains stored in database. The identification strains were observed of the different sources of isolation Lactococcus was the predominant genera in raw milk, while mesophilic lactobacilli were detected in high levels in different types of cheese.

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A total of 158 mesophilic lactic acid bacteria (LAB) isolated from milk and traditional dairy products from Egypt were assigned to the genera Lactococcus and actobacillus using phenotypic method (API system) 147 strains were identified to the species level; the remaining 11 strains yielded unsatisfactory results with API system. The SDS-P AGE technique of whole cell proteins was evaluated as an advanced tool for the identification of LAB. Therefore, protein fingerprints were registered for these 11 strains and compared to a large number of LAB reference strains stored in database. The identification strains were observed of the different sources of isolation Lactococcus was the predominant genera in raw milk, while mesophilic lactobacilli were detected in high levels in different types of cheese.

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