عزل و توصيف أنواع بكتيريا حمض اللبن من بعض منتجات الألبان السورية

الملخص EN

This research was conducted at the Faculty of Agriculture, Department of Food Science laboratories to isolate lactic acid bacteria from some Syrian milk products (milk, yogurt, cheese) and determine some morphological, physiological characteristic and the ability of these isolates to ferment sugars.

There were 65 isolates, and the percentage of coccoci bacteria was 73%, and the dominant strain of isolates was Enterococcus with a percentage 50%, while the proportion of the genus Lactococcus 22.9%, the genus Leuconostoc 12.5%, the Aerococcus 8.3%, and the Streptococcus 6.2%, otherwise the percentage of the bacillus bacteria was 27%.

Iisolates were all belonged to the genus Lactobacillus and the dominate strains were belonged to Lb.

plantarum 41% and Lb.

paracasei 23.5%.