Journal of Animal and Veterinary Advances

Year: 2011
Volume: 10
Issue: 4
Page No. 528 - 531

Isolation and Identification of Mesophilic Lactobacilli from Traditional Yoghurts of Tribes of Kazerun

Authors : P. Azadnia, M. Karimi Jashni, M. Shah Ahmad Ghasemi, A. Khalegh Babaki, M.H. Zamani and N. Taarof

References

Badis, A., D. Guetarni, B. Moussa-Boudjema, D.E. Henni and M. Kihal, 2004. Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races. Food Microbiol., 21: 579-588.
CrossRef  |  Direct Link  |  

Badis, A., D. Guetarni, B. Moussa-Boudjema, D.E. Henni, M.E. Tornadijo and M. Kihal, 2004. Identification of cultivable lactic acid bacteria isolated from Algerian raw goat's milk and evaluation of their technological properties. Food Microbiol., 21: 343-349.
CrossRef  |  

Beukes, E.M., B.H. Bester and J.F. Mostert, 2001. The microbiology of South African traditional fermented milks. Int. J. Food Microbiol., 63: 189-197.
CrossRef  |  PubMed  |  Direct Link  |  

Bottazzi, V., 1988. An introduction to rod-shaped lactic-acid bacteria. Biochemie., 70: 303-315.
PubMed  |  Direct Link  |  

Collins, M.D., B.A. Phillips and P. Zanoni, 1989. Deoxyribonucleic acid homology studies of Lactobacillus casei, Lactobacillus paracasei sp. nov., subsp. paracasei and subsp. Tolerans and Lactobacillus rhamnosus sp. nov., comb. nov. Int. J. Syst. Bacteriol., 39: 105-108.
CrossRef  |  

Guessas, B. and M. Kihal, 2004. Characterization of lactic acid bacteria isolated from Algerian arid zone raw goats milk. Afr. J. Biotechnol., 3: 339-342.
CrossRef  |  Direct Link  |  

Harrigan, W.F. and M.E. MaCance, 1976. Laboratory Methods in Food and Dairy Microbiology. Revised Edn., Academic Press, New York, pp: 33-200.

Kalavrouzioti, I., M. Hatzikamari, E. Litopoulou-Tzanetaki and N. Tzanetakis, 2005. Production of hard cheese from caprine milk by the use of two types of probiotic cultures as adjuncts. Int. J. Dairy Technol., 58: 30-38.
CrossRef  |  

Lee, B.H., 1996. Bacteria-Based Processes and Products. In: Fundamentals of Food Biotechnology, Lee, B.H. (Ed.). John Wiley and Sons, New York, pp: 219-290.

Leisner, J.J., B. Pot, H. Christensen, G. Rusul and J.O. Olsen et al., 1999. Identification of lactic acid bacteria from Chili Bo, a Malaysian food ingredient. Applied Environ. Microbiol., 65: 599-605.
Direct Link  |  

Leisner, J.J., M. Vancanneyt, G. Rusul, B. Pot, K. Lefebvre, A. Fresi and L.K. Tee, 2001. Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (Tempoyak) popular in Malaysia. Int. J. Food Microbiol., 63: 149-157.
CrossRef  |  Direct Link  |  

Mathara, J.M., U. Schillinger, P.M. Kutima, S.K. Mbugua and W.H. Holzapfel, 2004. Isolation, identification and characterisation of the dominant microorganisms of Kule naoto: The Maasai traditional fermented milk in Kenya. Int. J. Food Microbiol., 94: 269-278.
CrossRef  |  PubMed  |  Direct Link  |  

Mayeux, J.V., W.W.E. Sandine and P.R. Elliker, 1962. Selective medium for detecting Leuconostoc organisms in mixed-strain starter cultures. J. Dairy Sci., 45: 655-656.

Muyanja, C.M., J.A. Narvhus, J. Treimo and T. Langsrud, 2003. Isolation, characterisation and identification of lactic acid bacteria from bushera: A Ugandan traditional fermented beverage. Int. J. Food Microbiol., 80: 201-210.
PubMed  |  Direct Link  |  

Olarte, C., S. Sanz, E. Gonzalez- Fandos and P. Torre, 2000. The effect of a commercial starter culture addition on the ripening of an artisanal goats cheese (Cameros Cheese). J. Applied Microbiol., 88: 421-429.
PubMed  |  

Samelis, J., F. Maurogenakis and J. Metaxopoulos, 1994. Characterization of lactic acid bacteria isolated from naturally fermented Greeck dry salami. Int. J. Food. Microbiol., 23: 179-196.
PubMed  |  Direct Link  |  

Sharpe, M.E., 1979. Identification of the Lactic Acid Bacteria. In: Identification Methods for Microbiologists, Skinner, F.A. and D.W. Lovelock (Eds.). Academic Press, London, pp: 233-259.

Stiles, M.E. and W.H. Holzapfel, 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol., 36: 1-29.
CrossRef  |  PubMed  |  Direct Link  |  

Terzic-Vidojevic, A., M. Vukasinovic, K. Veljovic, M. Ostojic and L. Topisirovic, 2007. Characterization of microflora in homemade semi-hard white Zlatar cheese. Int. J. Food Microbiol., 114: 36-42.
CrossRef  |  PubMed  |  Direct Link  |  

Tserovska, L., S. Stefanova and T. Yordanuva, 2002. Identification of lactic acid bacteria isolated from Katyk, goat`s milk and cheese. J. Cult. Collec., 3: 48-52.
Direct Link  |  

Design and power by Medwell Web Development Team. © Medwell Publishing 2024 All Rights Reserved