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Register a new userIdentification and characterization of local isolates of lactic acid bacteria and testing their ability to produce diacetyl
تعريف و توصيف عزلات محلية من بكتيريا حمض اللبن و اختبار قدرتها على إنتاج ثنائي الأسيتيل
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حصلً على 58 عزلة من بكتيريا حمض اللبن من أغذية محلية مختلفة و وصفت مجهريا و باستجابتها لصبغة غرام و اختبار كاتلاز و نظام التعريف API, و اختبرت قدرتها على إنتاج ثنائي الأسيتيل. أظهرت النتائج أن البكتيريا العصوية تمثل 44.83 % من مجموع العزلات و تضم عدة أنواع تتبع الجنس Lactobacillus و مثلت البكتيريا المكورة 55.17 % من المجموع، تمثلت بثلاثة أجناس.
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 shaped and 55.17% belonged to cocci bacteria.
References used
Adebayo-tayo, B. C and A. A. Onilude. 2008. Screening of Lactic Acid Bacteria Strains Isolated from Some Nigerian Fermented Foods for EPS Production. World Applied Sci J. 4 (5): 741-747
Anunziata, O. A., L. B. Pierella and A. R. Beltramone. 2001. Kinetic studies on diacetyl synthesis over V-containing zeolites. Catalysis Letters, 75(1):87-91
Begovic, J., J. B. Brandsma. B. Jovcic. M. Tolinacki. K. Veljovic. W. C. Meijer and L. Topisirovic. 2011. Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountanin stara planina, Serbia. Arch. Biol. Sci., Belgrade, 63 (1): 11-20
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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 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.
Forty Isolates of Streptomyces bacteria were obtained from soil samples
from different regions of Syria (Damascus, Sweida, Daraa, Homs, Latakia,
Damascus, Hasakeh, Deir-ezzor) during 2012. The isolates were identified using
ISP (International Stre
ptomyces Project) methodology based on morphological
and physiological criteria. Isolates were grown on selective solid media
depending on growth density as an indicator of the consumption of xylose as an
unique carbon source then on liquid media to determine their ability to
produce the glucose isomerase enzyme. The crude enzyme was extracted using
CTAB 0.1% solution, the enzyme activity was estimated using glucose as a
substrate and the end product was measured colorimetrically at 560 nm.
Results showed that the 40 isolates belong to 29 different species of
Streptomyces. All isolates were able to produce glucose isomerase but they
varied in their efficiency. Isolate SH10 (S. roseiscleroticus) was distinguished by
its high level of enzyme production reaching 4.9 units /ml.
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.
Four strains of lactic acid bacteria (LAB) from different genus، species and
sources were tested for their abilities to bind of AFM1 for 14 hours.
Lactobacillus rhamnosus LC705 showed higher ability to bind AFM1 (88.35%)،
followed by Bifidobacteri
um bifidum BG1 (84.21%), Lactobacillus bulgaricus
R21 by 80.41% and finally Streptococcus thermophilus by 71.52% after 14
hours of incubation.
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