Identification and characterization of local isolates of lactic acid bacteria and testing their ability to produce diacetyl
published by Damascus University
in 2015
in
and research's language is
العربية
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Abstract in English
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
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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