Isolation and characterization of lactic acid bacteria from some Syrian diary products
published by Damascus University
in 2014
in
and research's language is
العربية
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Abstract in English
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.
References used
Abdullah, A. S. and M.M. Osman. 2010. Isolation and Identification of Lactic Acid Bacteria from Raw Cow Milk, White Cheese and Rob in Sudan.Pakistan Journal of Nutrition .9 (12): 1203-1206. Issn 1680-5194
Ali, A. A. 2011. Isolation and Identification of Lactic Acid Bacteria from Raw Cow Milk in Khartoum State, Sudan. International Journal Dairy Science. 6(1): 66–71
Axelsson, L. 2004. Lactic Acid Bacteria: Classification and physiology. In: Lactic Acid Bacteria, Microbiological and Functional Aspects. Salminen, A.V. and A. O. Wright (Eds.) ouwehand. Marcel Dekker, New York, pp: 1- 66