تم الحصول على 33 عزلة من بكتيريا حمض اللبن من عينات غذائية متنوعة (منتجات
ألبان و مخللات)، و تم التعرف عليها استنادا إلى الخصائص المشتركة لبكتيريا حمض
اللبن. تبين بالفحص المجهري أن 25 عزلة من هذه العزلات عصوية و 9 عزلات كروية.
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.
References used
Hassanzadazar, H., and Ehsani, A. (2013). Phenotypic Characterization of Lactic Acid Bacteria Isolated from Traditional Koopeh Cheese. Global Veterinaria. Vol. 10 (2): 148-152
Ishola, R. O., and Adebayo-Tayo, B. C. (2012). Screening of Lactic Acid Bacteria Isolated from Fermented Food for Bio-molecules Production. AU J.T. Vol. 15 (4): 205-217
Moghadam, M. Sh., Foo, H. L., Leow, T. C., Abdul Rahim, R. and Loh, T. Ch. (2010). Novel Bacteriocinogenic Lactobacillus plantarum Strains and Their Differentiation by Sequence Analysis of 16S rDNA,16S-23S and 23S-5S Intergenic Spacer Regions and Randomly Amplified Polymorphic DNA Analysis. Food Technol. Biotechnol. Vol. 48 (4): 476–483
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
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 Oc
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
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.
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