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.
Flower buds of capers were processed by some common methods as pickling,
salting, and other uncommon like freezing with and without blanching and canning. The
results showed that there was no microbiological growth in all methods since the fourth
month of storage. Best growth for lactobacillus bacteria was in 5% brine (8.2 × 106) and
then in 8% brine (1.2 × 106)CFU.g-1 . while there wasn’t any growth of this bacteria by
using other methods like using high concentration of salt 23%. On other hand, the results
showed that this bacteria existed in small account (1.4 × 102) and (1.1 × 102) CFU.g-1
after a week in brine 16% and the freezed sample respectively. There was no statistical
difference between the two storage solutions as there wasn̓ t any microbiological growth in
both of them through 8 months.
This research was conducted at the Faculty of Agriculture, Department of
Food Science laboratories to isolate lactic acid bacteria from some Syrian milk
products (milk, yogurt, cheese) and determine some morphological,
physiological characteristic and the ability of these isolates to ferment sugars.
Two strains of probiotic bacteria were used in this study for supplying
processed spread cheese which are: Lactobacillus acidophilus LA-5,
Lactobacillus casei 431 . Their total count after eight weeks of refrigerated
storage was 1.4×107 and 2.6×10
7 cell /g consequently .These numbers are higher
than recommended ones to show the positive impact on the consumer's health.
The results of sensory evaluation by panelist show no significant differences at
0.05 in sensory characteristics between processed cheese that supported by
probiotic bacteria and unsupported processed cheese, Both kinds of processed
cheese had got acceptance of consumers & panelist. The results of this study
show that the processed spread cheese is a suitable medium to transfer
probiotic bacteria to consumers without any changes in sensory characteristics
and chemical composition.