AIM The aim of this work was to isolate and molecularly identify enterohemorrhagic Escherichia coli (EHEC) O157 in milk and dairy products in Libya, in addition; to clear the accuracy of cultural and biochemical identification as compared with molecular identification by partial sequencing of 16S rDNA for the existing isolates. MATERIALS AND METHODS A total of 108 samples of raw milk (cow, sh...

Gut microflora is considered very important for maintenance of human health. The inherent growth of these microorganisms is also related to diet. Lactobacillus and bifidobacteria are of prime importance in this respect. Milk and fermented dairy products are considered as very good source of these microorganisms. Thus, an investigation is carried out to isolate and characterize a potential probi...

Despite their negligible mass the microbial agents, starters and non starters, play a profound role in the characterization of the fermented foods in terms of chemical and sensorial properties. In fact, fermented foods may be defined as foods processed through the activity of microorganisms. Fermentation processes take a special place in the evolution of human cuisine, by altering the taste exp...

Dahi is one of the oldest fermented milk products and is the most popular one in the Indian subcontinent. This product is known by different names in different countries of the world. In European countries, it is known as yogurt in the Middle Eastern countries the product has different names such as ‘leben’ in Egypt, ‘Albany’ in Syria and ‘Dahi’ in the Indian subcontinent. About 7% of the total...

Kefir is a dairy beverage, obtained from lactic acid and alcoholic fermentation of its grains, which resembles yogurt in its flavour, aroma and consistency. It is composed of approximately 15-16 lactobacilli, approximately 7-9 streptococci/lactococci, 8 yeasts and 2 acetic bacteria (acetobacter). The fermenting action of Kefir bacteria and yeasts increases the biological value of milk, increasi...

This study was to isolate, screen, and identify microorganisms from fermented food Red Oncom and Tempeh Gembus that can produce fibrinolytic proteases. Forthy-three isolates showed proteolytic activities on skim milk agar, while thirthy-eight of them showed fibrinolytic activities both on a fibrin plate and a fibrinogen zymography. The isolates that showed activity in fibrin plate and fibrinoge...

Mare milk has been consumed for thousands of years in Central Asia and neighbouring regions. Its composition is similar to human milk, but different from cows’ milk. Fermentation with lactic acid bacteria yeasts leads the production a traditional drink called qymyz. Qymyz, which symbol good health, central part national cuisine cycle horse husbandry, as well playing role cultural identity Asian...