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Isolation and identification of bacteria from traditionally produced fermented milk (Laban)

Isolation and identification of bacteria from traditionally produced fermented milk (Laban)

Written by asaedya on .

Fermented milk is a nutrient-rich food that widespread over the world since ancient time. However, despite advancements in the scientific knowledge and technology that lead to production of safe fermented milk, many consumers in Libya still prefer traditionally produced fermented milk for its distinctive taste and flavour. According to some previous studies, this traditional product may pose a risk to public health. Therefore, this research project aims to:

  1. Evaluate the microbial quality of traditionally produced fermented milk using serological and molecular methods.
  2. Isolate and identify strains of lactic acid bacteria from traditionally produced fermented milk and compare the isolated strains with those found in fermented milk produced by modern methods.
  3. Evaluate any pathogenic strains may isolated from traditionally produced fermented milk for its antibiotic resistance.
  4. Compare the characteristics of lactic acid bacteria strains isolated from traditionally produced fermented milk with those of certain probiotic strains.