Microbiological Studies on Bacterial Communities in Some Local Fermented Milk Products (Laban) in Saudi Arabia

Abstract

The present investigation was conducted to identify and characterize bacterial communities including starter bacteria as well as pathogenic ones, on some local fermented milk products (Laban) produced in Saudi Arabia in order to ensure human health. The isolated strains were characterized by phenotypic, physiological and biochemical methods, including API 50 CHL kit. The results showed that lactic acid bacteria (LAB) were present in high counts . The dominated species found were Streptococcus salivaius ssp. thermophilic (47.7%), Lactobacillus dellberckii ssp. bulgricus (22.2%), Lactobacillus acidophilus (22.2%), Leuconostoc lactis (5.5%), Lactococcus lactis ssp. lactis (2.2%). The results obtained demonstrated that the pathogenic bacteria in five examined products are Escherickia coli, Enterococcus faecalis, Enterococcus cloacae, Enterococcus durens, Enterococcus casselifavus, Pasudomonus capacia, Streptococcus mitis, Bacillus cereus, and Corynebacterium ssp. .