Fermentation of different sugars by Bifidobacteria | ||||
| SVU-International Journal of Agricultural Sciences | ||||
| Volume 5, Issue 3, July 2023, Page 92-97 PDF (360.53 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/svuijas.2023.237140.1310 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Ibtesam R Mowafi 
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| Food Science and Dairy Technology Department, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt | ||||
| Abstract | ||||
| The genus of Bifidobacteria stands out for being one of the most used probiotic bacteria for food applications. Identification of bifidobacterial species remain elusive, biochemical tests for the identification of strains of Bifidobacteria are now superseded by use of genus-specific PCR primers. The aim of this study is to identify of some Bifidobacteria strains by chemical tests non the method of PCR, in this study it’s found the ability of four strains of Bifidobacteria (Bifidobacterium longum ATCC 15707, Bifidobacterium bifidum LMGD 10645, Bifidobacterium animalis and Bifidobacterium angulotum). To fermented by glucose, galactose, fructose, starch, lactose, sucrose, ribose and mannitol. Carbohydrate fermentation test was performed in Basal Liquid Medium (BLM). The development of a yellow color after incubation was considered a positive result. All strains in this search are fermented all sugars, and we found that B. bifidum and B. longum can ferment ribose, galactose and mannitol or can’t. | ||||
| Keywords | ||||
| Bifidobacteria; Fermented; MIRCEN; Purchased | ||||
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