Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed

نویسندگان
Palmeri , M. ID 1
Mancuso , I. ID 2
Barbaccia , P. ID 3
Cirlincione , F. ID 4
Scatassa , M.L. ID 5

1 Istituto Zooprofilattico Sperimentale della Sicilia “Adelmo Mirri”, Via G. Marinuzzi 3, 90129 Palermo, Italy

2 Istituto Zooprofilattico Sperimentale della Sicilia “Adelmo Mirri”, Via G. Marinuzzi 3, 90129 Palermo, Italy

3 Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy

4 Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy

5 Istituto Zooprofilattico Sperimentale della Sicilia “Adelmo Mirri”, Via G. Marinuzzi 3, 90129 Palermo, Italy

doi
10.18502/jfqhc.6.2.957
چکیده

Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at ...

کلیدواژه‌ها
Milk, Goats, Lactobacillales, Cultured Dairy Products, Food Microbiology