文章基本信息

标题：Assessment of Lactic Acid Bacteria Isolated from White Cheese (Gibna Bayda) Produced in El Dueim City, White Nile State-Sudan
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作者：Asmahan Azhari Ali Mohammed
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2021
卷号：20
期号：3
页码：77-82
DOI：10.3923/pjn.2021.77.82
语种：English
出版社：Asian Network for Scientific Information
摘要：Background and Objective: Lactic acid bacteria (LAB) have been used for centuries as food preservative in food technology and food production. The objective of the study was to isolate and identify naturally occurring lactic acid bacteria from Gibna Bayda produced in local markets in El-Dueium City, Sudan. Materials and Methods: A total of 25 white cheese (Gibna Bayda) samples were collected from individual local cheese producers in El Dueim City in White Nile state. Microbiological analysis of the cheese samples was performed. Results: Among 92 LAB strains isolated from Gibna Bayda, bacilli were accounted for 70 isolates (76.09%), while cocci were 22 isolates (23.91%). The isolated LABs were dominated by Lactobacillus bulgaricus (22.8%), followed by L. fermentum (18.48%), Streptococcus lactis (17.4%) and L-casei (13.04%). The least isolated LABs were L. helveticus (3.26%). Conclusion: Dominant LAB (Lactobacilli and Streptococci) were successfully isolated from Gibna Bayda. The wide diversity in microbial community could be attributed to variations in the specific environmental conditions found in Sudan as well as the manufacturing processes for indigenous Gibna Bayda.