Pre-Identification of Lactic Acid Bacteria Isolated During Fermentation Process of Egyptian Kishk
Ibrahim, A., Kamal, N., Awed, S., El-Attar, A. (2015). Pre-Identification of Lactic Acid Bacteria Isolated During Fermentation Process of Egyptian Kishk. EKB Journal Management System, 36(April-June), 104-121. doi: 10.21608/asejaiqjsae.2015.2840
Amel Ibrahim; Nabil M. Kamal; Sameh Awed; Aisha El-Attar. "Pre-Identification of Lactic Acid Bacteria Isolated During Fermentation Process of Egyptian Kishk". EKB Journal Management System, 36, April-June, 2015, 104-121. doi: 10.21608/asejaiqjsae.2015.2840
Ibrahim, A., Kamal, N., Awed, S., El-Attar, A. (2015). 'Pre-Identification of Lactic Acid Bacteria Isolated During Fermentation Process of Egyptian Kishk', EKB Journal Management System, 36(April-June), pp. 104-121. doi: 10.21608/asejaiqjsae.2015.2840
Ibrahim, A., Kamal, N., Awed, S., El-Attar, A. Pre-Identification of Lactic Acid Bacteria Isolated During Fermentation Process of Egyptian Kishk. EKB Journal Management System, 2015; 36(April-June): 104-121. doi: 10.21608/asejaiqjsae.2015.2840

Pre-Identification of Lactic Acid Bacteria Isolated During Fermentation Process of Egyptian Kishk

Alexandria Science Exchange Journal
Article 2, Volume 36, April-June - Serial Number 2, June 2015, Page 104-121  XML PDF (1.02 MB)
Document Type: Original Article
DOI: 10.21608/asejaiqjsae.2015.2840
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Authors
Amel Ibrahim* ; Nabil M. Kamal* ; Sameh Awed* ; Aisha El-Attar*
Department of Dairy Science and Technology, Faculty of Agriculture, Shatby, Laboratory of Microbial Biochemistry, Alexandria University
Abstract
The cereal-based fermented food Egyptian Kishkconstitutes a major source of high quality dietary nutrients for Upper Egyptians and is popular among all social strata. Lactic acid bacteria were one of the main flora which is responsible for fermentation. To-date, kishk is still traditional making and the diversity of LAB in Kishk has not been fully investigated and improving the Kishk throughout using selected cultures for its processing has never been established.In this work, LAB have been isolated from samples collected during traditional making the Kishk. The obtained results showed that the dominant lactic acid bacteria isolates were obligatory hetero- fermentative and Enterococci spp. The homofermentative LAB were found in the first steps of the fermentation. Homofermentative and facultative heterofermentative of lactobacilli were found in the first fermentation process steps and then- almost disappeared after that in Kishk. On the other hand obligatory hetero fermentative and Enterococci spp. were detected in all steps of kishk manufacturing while Lactococcus was a minor isolate during fermentation process. The majority of isolates are γ- haemolytic except one isolate of Enterococci spp. which was β haemolytic. There are significant differences (P≤ 0.01) in organoleptic characteristics (colour, taste, smell, texture, appearance) and overall acceptability among all isolates used to ferment the milk. Fifteen isolates that received the highest levels of overall organoleptic properties are selected as starter culture in improving the Kishk making.
Keywords
lactic acid bacteria; Laban Zeer and Kishk
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