MICROBIOLOGICAL STUDIES ON BACTERIAL COMMUNITIES IN SOME LOCAL FERMENTED MILK PRODUCTS (LABAN) IN SAUDI ARABIA | ||||
| Journal of Agricultural Chemistry and Biotechnology | ||||
| Article 6, Volume 1, Issue 7, July 2010, Page 425-432 PDF (545.07 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jacb.2010.90042 | ||||
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| Authors | ||||
| Nada Al-Harbiy; H. Z. Hassan; Kawther Abed | ||||
| Biology Dept., Fac. of Science, Princess Nora Bint Abdul Rahman Univ. | ||||
| Abstract | ||||
| The present investigation was conducted to identify and characterize bacterial communities including starter bacteria as well as pathogenic ones, on some local fermented milk products (Laban) produced in Saudi Arabia in order to ensure human health. The isolated strains were characterized by phenotypic, physiological and biochemical methods, including API 50 CHL kit. The results showed that lactic acid bacteria (LAB) were present in high counts . The dominated species found were Streptococcus salivaius ssp. thermophilic (47.7%), Lactobacillus dellberckii ssp. bulgricus (22.2%), Lactobacillus acidophilus (22.2%), Leuconostoc lactis (5.5%), Lactococcus lactis ssp. lactis (2.2%). The results obtained demonstrated that the pathogenic bacteria in five examined products are Escherickia coli, Enterococcus faecalis, Enterococcus cloacae, Enterococcus durens, Enterococcus casselifavus, Pasudomonus capacia, Streptococcus mitis, Bacillus cereus, and Corynebacterium ssp. . | ||||
| Keywords | ||||
| Lactic acid bacteria (LAB); pathogenic bacteria; fermented milk products (Laban); Saudi Arabia | ||||
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