Characterization of Lactobacillus Isolated from the Microflora of Different Fermentation Processes and Doderlein Flora
Coulibaly Adja Mansagna,
Coulibaly Ibourahema,
Ouattara Mohamed Baguy
et al.
Abstract:Lactobacillus contribute to the organoleptic quality of foods during the fermentation process in which they are involved. They also have the ability to inhibit the growth of undesirable germs by producing metabolites such as bacteriocins. The aim of this study was to isolate and identify the different Lactobacillus species from various fermentation processes and from the Doderlein flora. Lactobacillus were isolated from raw cow milk, curdled milk, cassava ferment (Magnan) and Doderlein flora on MRS agar. Strai… Show more
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