alexa Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria.
Microbiology

Microbiology

Research & Reviews: Journal of Microbiology and Biotechnology

Author(s): Ayad

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A total of 755 wild lactic acid bacteria (LAB), belonging to Lactococcus, Lactobacillus, Enterococcus, Streptcoccus, Leuconostoc and Pediococcus isolated from Egyptian raw milk and its products were screened and selected according to their production and technological properties. Many strains showed high yield of biomass in fermentation and some strains were resistant to lyophilization conditions. Most strains showed a good separation after centrifugation, 2% of Lactococcus, 13% of Lactobacillus and 1% of Enterococcus were fast acidifying strains. Aminopeptidase and autolytic activity were generally higher for most lactobacilli compared to other strains. In milk cultures many strains were able to produce pleasant flavours. Antimicrobial activity was detected in 47% of Lactococcus, 21% of Lactobacillus and 41% of Enterococcus strains and some strains produced exopolysaccharides (slime and capsule). Several strains were able to maintain a high activity of two or three technological characteristics together. Detailed information about the characteristics of each strain is available in the culture collection of Faculty of Agriculture Alexandria University (FAAU). A wide variety of LAB from traditional Egyptian dairy products that showed potentially important properties are not only valuable for practical application but they may also provide an expanded gene pool for designing genetic modified strains with improved traits.

This article was published in Food microbiology and referenced in Research & Reviews: Journal of Microbiology and Biotechnology

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