Profile of lactobacillus species in camel's and cow's milk [electronic resource].

Includes references.

A total number of 60 samples of camel's and cow's milk (30 samples of each) were investigated for the presence of Lactobacillus species in the present study. Enumerations of Lactobacilli in the examined camel's and cow's milk were carried out using usual media by the classic method (MRS media and broth). Typing of Lactobacilli strains isolated from the examined milk samples was determined by phenotypic characterization, growth at different temperatures and at ditferent levels of salt and by the carbohydrates fermentation profile. The percentages of positive samples that contain Lactobacilli were 46.7 and 60 %in camel's and cow's milk samples respectively, and its total counts ranged from 37x103 to 43x105 cfu/ml with an average of 12xl05 cfu/ml in camel's milk and ranged from 5 x103 to 28x 105 with an average of 5 x105 cfu/ml in cow's milk. Key words: Lactobacillus, camel's milk, cow's milk.

Summary in Arabic.