Occurrence of microorganisms of public health and spoilage significance in fruit juices sold in retail markets in Greece

In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products

BACKGROUND

Akamu is a lactic acid-fermented cereal-based food that constitutes a major infant complementary food in most West African countries. The identities of LAB populations from DGGE analysis and conventionally isolated LAB and yeasts from traditionally fermented akamu were confirmed by PCR sequencing analysis. The relationships between pH, acidity and lactic acid levels and proximate composition of the akamu samples were investigated.



RESULTS

The LAB communities in the akamu samples comprised mainly Lactobacillus species, including Lb. fermentum, Lb. plantarum, Lb. delbrueckii ssp. bulgaricus and Lb. helveticus, as well as Lactococcus lactis ssp. cremoris. Identified yeasts were Candida tropicalis, Candida albicans, Clavispora lusitaniae and Saccharomyces paradoxus. Low pH (3.22–3.95) was accompanied by high lactic acid concentrations (43.10–84.29 mmol kg−1). Protein (31.88–74.32 g kg−1) and lipid (17.74–36.83 g kg−1) contents were negatively correlated with carbohydrate content (897.48–926.20 g kg−1, of which ≤1 g kg−1 was sugars). Ash was either not detected or present only in trace amounts (≤4 g kg−1). Energy levels ranged from 17.29 to 18.37 kJ g−1.



CONCLUSION

The akamu samples were predominantly starchy foods and had pH < 4.0 owing to the activities of fermentative LAB. © 2013 Society of Chemical Industry

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Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food.

This study was aimed at isolation and characterization of lactic acid bacteria from a traditional fermented camel milk called Ititu . Twenty samples of traditionally fermented camel milk Ititu used for the experiment were obtained from camel herders in Kereyu area in Eastern Ethiopia. A total of 146 colonies grown on MRS and M17 agar were subjected to different screening tests and identified as presumptive lactic acid bacteria and classified to the genera Lactobacillus (85), Lactococcus (36) and Enterococcus (25). The isolated species of lactic acid bacteria were Lactobacillus plantarum (32%), Lactobacillus delbrueckii subsp. bulgaricus (17%), Lactobacillus salivarius (9%), Lactococcus lactis subsp. lactis (18%), Lactococcus lactis subsp. cremoris (7%) and Enterococcus faecalis (17%). Among the isolated lactic acid bacteria species, Lactobacillus salivarius produced the highest amount of acid at a relatively faster rate than the other isolates. From the present study it can be suggested that with further study on technological properties, the isolated lactic acid bacteria species could be considered as potential candidates for development of starter cultures that can be used for the production of fermented camel milk products under controlled condition.

Isolation and characterization of lactic acid bacteria from Ititu: Ethiopian traditional fermented camel milk.

A total of 153 strains of lactic acid bacteria were isolated from Algerian goats’ milk The strains were identified according to morphological, biochemical and physiological criteria, as well as the use of the API system and SDS-PAGE technique Identification of the isolates revealed the presence of six genera: Enterococcus (4182%), Lactobacillus (2940), Lactococcus (1960%), Leuconostoc (457%), Streptococcus thermophilus (326%) and Pediococcus (130%) The predominant strains belong to Enterococcus faecium (24 isolates), Enterococcus durans (22 isolates), Lactococcus lactis subsp lactis (25 isolates), Lactobacillus rhamnosus (9 isolates) and Lactobacillus delbrueckii subsp bulgaricus (7 isolates)

/pdf/enumeration-and-identification-of-lactic-microflora-in-3v65cqvnnq.pdf

Enumeration and identification of lactic microflora in Algerian goats’ milk

Identification and Characterization of Lactic Acid Bacteria Isolated from Algerian Goat`s Milk

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Enumeration and identification of lactic microflora in Algerian goats’ milk

Identification and Characterization of Lactic Acid Bacteria Isolated from Algerian Goat`s Milk