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International Journal of Dairy Science
  Year: 2012 | Volume: 7 | Issue: 4 | Page No.: 73-83
DOI: 10.3923/ijds.2012.73.83
Isolation and Identification of Lactic Acid Bacteria and Yeasts from Sameel Milk: A Saudi Traditional Fermented Milk
M.M. Al-Otaibi

Sameel milk is a traditional fermented milk product consumed mostly in nomadic areas of Saudi Arabia. Predominant microorganisms in the Sameel milk, responsible for milk fermentation, were isolated and identified. A total of 29 samples of Sameel milk were collected from three different villages in Eastern Region for analysis. Total aerobic mesophilic bacteria Lactobacilli, Lactococci, Enterococcus and Enterobacteriaceae were enumerated. A total of 112 Lactic Acid Bacteria (LAB) and 36 yeast were isolated from Sameel milk samples. The bacteria and yeast were identified by API 50 CHL and API 20C AUX identification systems, respectively. Mean counts of Lactobacilli and Lactococci were 7.4 and 7.7 log10 CFU mL-1, respectively. While, the yeasts and Enterococcus counts were relatively low and accounted for 5.7 and 5.9 log10 CFU mL-1, respectively. Low counts of Enterobacteriaceae were encountered (<2.0 log10 CFU mL-1) in 20 samples, whereas the mean counts in other nine samples were detected at a relatively lower magnitude i.e., 3.7 log10 CFU mL-1. The LAB species were identified as Lactobacillus plantarum, Lactobacillus pentosus, Lactococcus lactis ssp lactis, Lactobacillus brevis, Lactobacillus salivarius and Lactobacillus paracasei ssp paracasei. The predominant yeast were Candida lusitania, Cryptococcus laurentii, Saccharomyces cerevisiae and Candida kefyr. The most frequently isolated species was Lactobacillus plantarum (50% of total isolates) followed by Candida lusitania (41%), Lactobacillus pentosus (26%), Cryptococcus laurentii (25%) and Saccharomyces cerevisiae (25%).
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How to cite this article:

M.M. Al-Otaibi , 2012. Isolation and Identification of Lactic Acid Bacteria and Yeasts from Sameel Milk: A Saudi Traditional Fermented Milk. International Journal of Dairy Science, 7: 73-83.

DOI: 10.3923/ijds.2012.73.83








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