Total of 33 isolates of lactic acid bacteria from different
samples (Dairy products, Pickles), were isolated and identified
according to the common characteristics of lactic acid bacteria.
Twinty-five isolates were rods and 9 were cocci.
Some quality indicators were studied , such as lactic acid bacteria and
probiotic count during and after the preservation period .
Fifty eight isolates of lactic acid bacteria were obtained from different
local fermented foods. Isolates were identified using microscopic, cultural and
biochemical tests using API strips. Results showed that 44.83% of the isolates
were rod shape
d and 55.17% belonged to cocci bacteria.
Thirty strains of lactic acid bacteria were isolated from different local
fermented foods. Isolates were identified by using morphological, cultural and
biochemical tests using the API 50-CHL and API 20 Strep systems. Preliminary
characterization
tests showed that 33.33% of the isolates were rod shaped and
66.67% belonged to cocci bacteria.
This study was conducted at the laboratory of Food Science Department,
Agriculture College, Damascus University to isolate and characterize of
Lactobacilli bacteria from some Syrian foods and detection the effectiveness of
anti-pathogenic bacteria
l growth. Lactic acid bacteria from different dairy
products, pickles and dried plant samples were isolated and identified
according to common characteristics. Results showed that twenty-three isolates
were rods while only 2 of the them were coccid. These isolates were tested for
their antimicrobial effect against pathogenic bacteria for both gram positive
bacteria (Staphylococcus aureus) and gram negative bacteria (Klebsiella
pneumonia and Escherichia coli). Fifteen isolates demonstrated antimicrobial
effect against the three tested bacteria, of which CP50 and CP46 isolates
showed the best antimicrobial effect. Results of the standard physiological and
biochemical tests identified fourteen isolates as Lactobacillus plantarum and one
isolate as Lactobacillus fermentum.
