Isolation and identification of lactic acid bacteria from fermented milk products manufactured in Kenya
1996
Nakamura, S. (Ohayo Dairy Products Co. Ltd., Okayama (Japan)) | Araki, M. | Miyamoto, T. | Kataoka, K. | Maina, M.J.
Lactic acid bacterial flora was investigated on the samples of sixteen fermented milk products manufactured in Kenya. The results obtained were as follows: (1) Among eight samples of fermented milk, six samples (Lala lite, Bio Yoghurt, Fresh Natural Yoghurt, Low Fat Yoghurt, Natural Yoghurt, Plain Yoghurt) contained predominantly Lactobacillus delbrueckii subsp. bulgaricus and/or Streptococcus thermophilus. Especially, the starter culture for Plain Yoghurt consisted of mixed culture of these thermophilic lactic acid bacteria. (2) The lactic acid bacteria identified as Leuconostoc sp. were present in two samples of fermented milk (Lala Lite, Maziwa D'Lala) and five samples of cheese (FETA, Cream Cheese, Desert Fromage Frais, Highland Cottage Cheese, Quark). (3) Both samples of Cultured Cream contained predominantly Streptococcus thermophilus. (4) Seven strains of lactic acid bacteria isolated from Fresh Natural Yoghurt, Maziwa D'Lala, Cream Cheese and Cultured Cream (1) belonged to enterococci
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