Incidence and relative abundance of lactic acid bacteria in raw milk of buffalo, cow and sheep

Journal of Animal and Plant Sciences

Volumn 19, Issue 4, 2009, Pages 168-173

  Aziz, T ^a   Khan, H ^a   Bakhtair, S M ^b   Naurin, M ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTRE   (Pakistan)

^b PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

Author keywords

Buffalo; Cow; Lactic acid bacteria; Raw milk; Sheep

Indexed keywords

EID: 84861764119     PISSN: 10187081     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Al-Sheikhli, J. S. and A. R. Abood (1979). A study on the biotechnology of raw milk in Baghdad area. Dairy Sci. Abstr. 41(11):6174-7301.
2. Cappuccino, J. G. and N. Sherman (1996). Microbiology: A Laboratory Manual. The Benjamin/Cumming Publ. Co. Inc. New York
3. Cogan, T. M. (1996). History and Taxonomy of Starter Cultures In Dairy Starter Cultures (Eds. Cogan, T.M. and Accolas, J.P.) John Wiley and Sons Inc. New York. pp. 1-23.
4. Collins, C. H. and P. M. Lyne (1980). Microbiological Methods. Vol. 4. Butterworths Publishers, London.
5. Desmasures N., F. Bauin and M. Guequen (1997). Microbiological composition of raw milk from selected farms in the Cambert region of Normandy. J. Appl. Microbiol. 83(1):53-58.
6. Guessas, B. and M. Kihal (2004). Characterization of lactic acid bacteria isolated from Algerian arid zone raw goats milk. J. Biotechnol. 3(6):339-342.
7. Kobayashi T., M. Kajiwara, M. Wahyuni, N. Hamada-Sato, C. Imada and E. Watanab (2004). Effects of culture conditions on lactic acid production of Tetragonococcus species. J. Appl. Microbiol. 96(6):1215-1221
8. Leisner, J. J., B. Pot, H. Cristensen, G. Rasul, O. J. Olsen, B.W. Wee, K. Mohammad and H. M. Ghazali (1999). Identification of lactic acid bacteria from Chilli Bo, a Malaysian food ingredient. Appl. Environ. Microbiol. 65(2):599-605.
9. Lois, B. (1996). Microbiology in Practice. 6th Edition. Harper-Collins Publishers. Inc., New York
10. Masud, T., K. Sultana and M. A. Shah. (1991). Incidence of lactic acid bacteria isolated from indigenous Dahi. Asian-Aust. J. Anim. Sci. 4 (4):329-334.
11. Naeem, K. and S. A. Rizvi. (1983). Studies on the physiological and bacteriological aspects of dahi (yogurt) manufactured in Lahore city. J. Anim. Health. 4:50-67.
12. Ogier J. C., O. Son, A. Gruss, P. Tailliez and A. Delacroix-Buchet (2002). Identification of bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis. J. Appl. Environ. Microbiol. 68(8):3691-701.
13. Otles, S. and O. Cagindi (2003). Kefir: a probiotic dairy-composition, nutritional and therapeutic aspects. Pakistan J. Nutr. 2 (2): 54-59.
14. Sharpe, M. E. (1976). Identification of Lactic Acid Bacteria. In: Identification Methods for Microbiologists (Ed: Skinner, F. A and D. W. Lovelock), Academic Press, London. pp. 233-259.
15. Tamime, A. Y. (1981). Microbiology of Starter Cultures In: Dairy Microbiology, Vol. 2 (Ed. Robinson, R. K). Applied Science Publishers, London. pp. 113-156.
16. Tharmaraj, N. and N. P. Shah (2003). Selective enumeration of Lactobacillus bulgaricus, Str. thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus and Propionibacteria. J. Dairy Sci. 86(7):2288-2296.
17. Togo, M. A., S. B. Feresu and A. N. Mutukumiara (2002). Identification of lactic acid bacteria isolated from opaque beer (Chibuko) for potential use as starter culture. J. Food Technol. 7(3):93-97.
18. Toqeer, A., R. Kanwal, I. H. Athar and N. Ayub (2002). Isolation and identification of LAB from camel milk. Pakistan Vet J. 22(3):141-144.
19. Van-Niel, C. W., C. Feudtner, M. M. Garrison and D. A. Christakis (2002). Lactobacillus is safe and effective for treating children with acute infectious diarrhoea. Pediatrics. 109(4): 678-684.