Version 1
: Received: 22 March 2021 / Approved: 24 March 2021 / Online: 24 March 2021 (09:58:43 CET)
How to cite:
Nahaisi, M.; Almaroum, N.; Ziyaina, M.A. Isolation and Characterization of Lactic Acid Bacteria from Libyan Traditional Fermented Milk "Laban". Preprints2021, 2021030576. https://doi.org/10.20944/preprints202103.0576.v1
Nahaisi, M.; Almaroum, N.; Ziyaina, M.A. Isolation and Characterization of Lactic Acid Bacteria from Libyan Traditional Fermented Milk "Laban". Preprints 2021, 2021030576. https://doi.org/10.20944/preprints202103.0576.v1
Nahaisi, M.; Almaroum, N.; Ziyaina, M.A. Isolation and Characterization of Lactic Acid Bacteria from Libyan Traditional Fermented Milk "Laban". Preprints2021, 2021030576. https://doi.org/10.20944/preprints202103.0576.v1
APA Style
Nahaisi, M., Almaroum, N., & Ziyaina, M.A. (2021). Isolation and Characterization of Lactic Acid Bacteria from Libyan Traditional Fermented Milk "Laban". Preprints. https://doi.org/10.20944/preprints202103.0576.v1
Chicago/Turabian Style
Nahaisi, M., Nadia Almaroum and Mohamed A Ziyaina. 2021 "Isolation and Characterization of Lactic Acid Bacteria from Libyan Traditional Fermented Milk "Laban"" Preprints. https://doi.org/10.20944/preprints202103.0576.v1
Abstract
Fermented milk product "Laban" in Libya is one of the most a traditional fermented milk product consumed a refreshing drink, particularly in the warm season The average values of the physicochemical including titratable acidity, pH, total solids, and fat were 0.73%, 4.16, 8.12%, and 1.54% respectively. Coliform, yeast and mold counts were 21×10⁴, 39×10⁴, and 41 ×10³ cfu/ ml., respectively. Most strains of coliform bacteria were Serratia odorifera, Escherichia coli 1, E. coli 2. and Klebsiella oxytoca. The average Lactococcus, Streptococcus, Mesophilic Lactobacillus / Leuconostoc and Thermophilic Lactobacillus counts were 99 ×10⁷, 96 ×10⁷, 93 ×10⁷ and 15 ×10⁷ cfu / ml. respectively. A total of 142 lactic acid bacteria (LAB) isolates were identified to the genus level as Lactobacillus (48.59%), Lactococcus (43.66%), Streptococcus (4.93%) and Leuconostoc (2.82%). Sugar fermentation tests revealed the most frequent Lactobacillus species found to be Lactobacillus delbrueckii ssp. lactis (62.32%), followed by Lactobacillus plantarum (31.88%). Furthermore, other selected LAB isolates were identified by API 50 CH test as Lactococcus lactis ssp. lactics, Lactobacillus pentosus, Lactobacillus brevis, and Leuconostoc mesenteroides ssp. cremoris. Thus, our research documented the lactic acid bacteria strains and will provides fundamental basic and useful information for further studies of strain selection starter culture, with regard to the industrial production of fermented dairy milk products.
Keywords
Lactic acid bacteria; Traditional fermented milk; Isolation; Identification. characterization
Subject
Biology and Life Sciences, Anatomy and Physiology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
