Abstract:A total of 87 isolates of lactic acid bacteria (LAB) were isolated anaerobically from different food sources (yoghurt; Domiati cheese; fresh and fermented milk; mixed pickles and green olives), as well as human breast milk and infant stools. Only ten isolates showed high tolerance to pH 3.0 for three hours and therefore they were chosen for other studies. The selected isolates were identified based on physiological, biochemical and MALDI-TOF mass spectrometry identification. The most frequently observed genus … Show more
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