Characterization of lactic acid bacteria isolated from Algerian arid zone raw goats\' milk
By B. Guessas, M. Kihal. 2004
105 citations recorded by the source corpus.
Diversity and density of lactic acid bacteria isolated from Algerian raw goats' milk in arid zones were studied by determination of morphological, cultural, physiological and biochemical characteristics. 206 lactic acid bacterial strains were isolated, with 115 of them belonging to lactic acid cocci and others to the genus, Lactobacillus. The representative species of the total cocci were Lactococcus sp. (76.16%), Streptococcus thermophilus (14.78%) and Leuconostoc sp. (8.6%). The dominating species is Lactococcus lactis subsp. Lactis. Lactobacilli species found in local raw goats' milk and their proportion were: Lb. curvatus (25.25%), Lb. helviticus (10.98%), Lb. plantarum (9.89%), Lb. reuteri (9.89%), Lb. casei (7.69%), Lb. brevis (5.49%), Lb. bulgaricus (5.49%) Lb. paracasei (4.39%) and Lb. acidophilus (2.19%).
Subfields: Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/2edfa298cd2393180c74f69eb30f7d953e9f4f0c
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
In Molecular Biology
Citations in the corpus
- Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia (2008, result): “There have also been similar studies on the predominant LAB or yeasts in other traditional dairy products; Dadih in Indonesia (Hosono et al. 1989), Amasi in Zimbabwe (Gadaga et al. 2000), South African fermented milk (Beukes et al. 2001), Kule naoto in Kenya (Mathara et al. 2004), fermented raw goat”