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Register a new userDetection of Lactic Acid Bacteria Isolated from Syrian Dairy Products
الكشف عن بكتريا حمض اللبن المعزولة من بعض منتجات الألبان السورية
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أُجري هذا البحث في مخابر كلية الزراعة بجامعة دمشق قسم علوم الأغذية، و قد هدف إلـى عـزل بكتريا حمض اللبن و تصنيفها من بعض منتجات الألبان السورية (لبن رائب –جبن بلدي) و ذلك في الفترة الممتدة ما بين آب 2004 – و تشرين الأول 2005 ، و قد أحضرت العينات من مناطق مختلفة من القطـر العربي السوري. حيث تم عزل ما مجموعه 245 عزلة أخذت من 40 عينة جبن بلدي و 58 عينـة لـبن رائب، و قد كان النوع السائد للعزلات تابعاً لجنس Enterococcus حيث بلغـت نسـبة وجـوده قرابـة 52.47 % في حين بلغت نسبة وجود الجنس Pediococcus قرابة 3.26 % و كانـت 38.15 % مـن العزلات تابعة للجنس Lactococcus و 2.3 % تابعة لجنس Lactobacillus.
This research was conducted in the Agriculture Faculty- Food Science Department, Damascus University, for detecting Lactic acid bacteria isolated from Syrian dairy products (white fresh cheese-Leben), Samples were collected from August, 2004 to October, 2005 from different areas in Syria. Analysis was done for 245 bacterial isolates from 40 samples of white fresh cheese and 58 samples of yogurt (curd). Results showed that the genus Enterococcus was dominant with a percentage of 47.52%; Pediococcus had a percentage of 26.3 %; while Lactococcus had a percentage of 15.38% with only 3.2% for Lactobacillus.
References used
Beukes, E. M., Bester, B. H. and Mostert, J. F. (2001). «The microbiology of South African traditional fermented milks». International Journal of Food Microbiology. 63, 189–197
Corsetti, A., Gobbetti, M., Smacchi, E., De Angelis, M. and Rossi, J. (1998). «Accelerated ripening of Pecorino Umbro cheese».J. Dairy Res. 65, 631-642
Dicks, L. M. T., DuPlessis, E. M., Dellaglio, F. and Lauer, E. (1996). «Reclassification of Lactobacillus casei subsp. casei ATCC 393 and Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeae nom. rev., designation of ATCC 334 as the new type of L. casei subsp. casei, and rejection of the name Lactobacillus paracasei» Int. J. Syst. Bacteriol. 46,337-340
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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.
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.
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.
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.
Sixty yeasts spp. were isolated from samples of whey which collected from
different locations in Syria. These yeasts were classified morphologically
according to Barnett’s and physiologically by API technique to identify the
species of Yeasts, whe
re had found 10 classified yeasts as follows:
Candida krusei is the most of yeasts which founded in whey with 21.66 %,
and in the Second rank is Candida lusitaniae with 16.66 %. the third rank came
(Geotrichum capitatum, Saccharomyces cerevisiae, Rhodotorula minuta) with
11.66%, after that the Candida magnolia is ranked in the fourth rank by
distributing with 8.33%. as soon as the Candida famata came in the fifth rank
with 6.66%, and in the sixth rank we founded Candida lipolytica with 5%,
finally the Rhodotorula. mucilaginosa and Candida. kefyr came in the last rank
with 3.33%, so we noticed the variety of the yeasts in the studied locations in
Syria.
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