文章基本信息

标题：Characterization and Identification of lactic acid bacteria isolated from Moroccan raw cow’s milk
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作者：S. Bennani ; K. Mchiouer ; Y. Rokni 等
期刊名称：Journal of Materials and Environmental Science
印刷版ISSN：2028-2508
出版年度：2017
卷号：8
期号：s
页码：4934-4944
出版社：University of Mohammed Premier Oujda
摘要：Lactic acid bacteria have significant potential for use in food processing and especiallydairy products because they are safe and naturally dominate the microflora of manyfoods during storage.This study was to characterise and select 280 isolates from rawcow milk in area of Oujda of lactic acid bacteria such as Streptococcus; Lactococcus,Lactobacillus and Enterococcus from cow’s raw milk samples collected in area ofOujda .According to the morphological, physiological, and biochemical tests,12 ofLactic Acid Bacteria were identified at species level: Streptococcus salivarius subsp.Thermophilus; Streptococcus equinus, Lactococcus lactis subspcremoris;Leuconostocmesenteroides subsp. Cremoris; Pediococcusdamnosus: Lactobacillusdelbrueckii subsp. Bulgaricus; Lactobacillus plantarum; Lactobacillus delbrueckiisubsp. Lactis, Lactobacillus brevis; Lactobacillus delbrueckiisubsp.delbrueckii.In viewof the results generated, bacterial species isolated have in great demand in industrialscale for its acidifying and flavoring abilities, like Streptococcus salivarius subsp.Thermophilus, which would be interesting for a future study have used it as an adequatestarter culture for the manufacture of dairy products.
关键词：Lactic acid bacteria; raw Milk; Identification; Dairy products