IDENTIFICATION OF SOME LACTIC-ACID BACTERIA FROM 2 ZIMBABWEAN FERMENTED MILK-PRODUCTS

被引：22

作者：

FERESU, SB

MUZONDO, MI

机构：

[1] Department of Biological Sciences, University of Zimbabwe, Halare, Mount Pleasant

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1990年 / 6卷 / 02期

关键词：

D O I：

10.1007/BF01200939

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Ten predominant lactic acid bacterial isolates from traditionally fermented milk and four isolates from an industrially fermented milk, Lacto, together with 14 reference strains of Lactobacillus and three of Lactococcus were examined for 32 characteristics. Data were analysed using the simple matching coefficient and clustering was by unweighted pair group average linkage. All the isolated from traditionally fermented milk belonged to the genus Lactobacillus. Seven isolates could be identified as belonging to L. helveticus, L. plantarum, L. delbrueckii subsp. lactis, L. casei subsp. casei and L. casel subsp. pseudoplantarum. Three of the isolates could only be identified as either betabacteria or streptobacteria. The four isolates from Lacto were identified as Lactococcus lactis. However, they could not be identified to subspecies level. © 1990 Rapid Communications of Oxford Ltd.

引用

页码：178 / 186

页数：9

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