تعريف عزلات محلية من بكتيريا حمض اللبن منتجة للسكريات المتعددة الخارجية

Abstract EN

Thirty strains of lactic acid bacteria were isolated from different local fermented foods.

Isolates were identified by using morphological, cultural and biochemical tests using the API 50-CHL and API 20 Strep systems.

Preliminary characterization tests showed that 33.33% of the isolates were rod shaped and 66.67% belonged to cocci bacteria.

Twenty percent of cocci strains belonged to the genus Leuconostoc consisting of two species, 40% to genus Enterococcus represented by three species and 6.67% of cocci belonged to the genus Lactococcus consisting of one species only.

While rod bacteria were found to belong to the genus Lactobacillus and consisted of six species.

Results indicated that all strains produced exopolysaccharides, where Leuconostoc dextranicum was the highest producer of exopolysaccharides in comparison with the other isolated strains with a value of 327.98 mg/L.