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标题：Isolation and Identification of Lactic Acid Bacteria and Yeasts from Sameel Milk: A Saudi Traditional Fermented Milk
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作者：M.M. Al-Otaibi
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2012
卷号：7
期号：4
页码：73-83
DOI：10.3923/ijds.2012.73.83
出版社：Academic Journals Inc., USA
摘要：Sameel milk is a traditional fermented milk product consumed mostly in nomadic areas of Saudi Arabia. Predominant microorganisms in the Sameel milk, responsible for milk fermentation, were isolated and identified. A total of 29 samples of Sameel milk were collected from three different villages in Eastern Region for analysis. Total aerobic mesophilic bacteria Lactobacilli, Lactococci, Enterococcus and Enterobacteriaceae were enumerated. A total of 112 Lactic Acid Bacteria (LAB) and 36 yeast were isolated from Sameel milk samples. The bacteria and yeast were identified by API 50 CHL and API 20C AUX identification systems, respectively. Mean counts of Lactobacilli and Lactococci were 7.4 and 7.7 log₁₀ CFU mL^-1, respectively. While, the yeasts and Enterococcus counts were relatively low and accounted for 5.7 and 5.9 log₁₀ CFU mL^-1, respectively. Low counts of Enterobacteriaceae were encountered (<2.0 log₁₀ CFU mL^-1) in 20 samples, whereas the mean counts in other nine samples were detected at a relatively lower magnitude i.e., 3.7 log₁₀ CFU mL^-1. The LAB species were identified as Lactobacillus plantarum , Lactobacillus pentosus , Lactococcus lactis ssp lactis , Lactobacillus brevis , Lactobacillus salivarius and Lactobacillus paracasei ssp paracasei . The predominant yeast were Candida lusitania , Cryptococcus laurentii , Saccharomyces cerevisiae and Candida kefyr . The most frequently isolated species was Lactobacillus plantarum (50% of total isolates) followed by Candida lusitania (41%), Lactobacillus pentosus (26%), Cryptococcus laurentii (25%) and Saccharomyces cerevisiae (25%).