000			02106cab a2200337Ia 45 0
001			u197517
003			SIRSI
008			120103s2006 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART AJARX V51 No2 12
100	1		_aOsman, G.
240	1	0	_aAlexandria journal of agricultural research, 2006 v. 51 (2) _h[electronic resource].
245	1	0	_aIdentification of mesophilic lactic acid bacteria isolated from traditional Egyptian dairy products _h[electronic resource].
246	1	5	_aالتعرف على بكتريا حمض الاكتيك الميزوفيلية المعزولة من منتجات الألبان التقليدية المصرية.
300			_aP. 113-120.
504			_aIncludes references.
520			_aA 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.
546			_aSummary in Arabic.
650		0	_aLactic acid bacteria.
650		0	_aDairy products _xContamination _zEgypt.
650		0	_aDairy Products _xMicrobiology.
650		0	_aDairy products _xTesting.
700	1		_aBahay El-Din, B.
700	1		_aEl-Dakhakhny, E.
700	1		_aEl-Shafei, H.
700	1		_aEl-Soda, M.
773	0		_tAlexandria Journal of Agricultural Research. _g2006.v.51(2) _x0044-250 _7nnas _wu158486
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2006/AJARX/5106/2/113.pdf _zFull text Article.
596			_a1
942			_cAR _2lcc
999			_c50489 _d50489