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Pre-Identification of Lactic Acid Bacteria Isolated During Fermentation Process of Egyptian Kishk

Article

Last updated: 01 Jan 2025

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Tags

Dairy science

Abstract

The cereal-based fermented food Egyptian Kishkconstitutes a major source of high quality dietary nutrients for Upper Egyptians and is popular among all social strata. Lactic acid bacteria were one of the main flora which is responsible for fermentation. To-date, kishk is still traditional making and the diversity of LAB in Kishk has not been fully investigated and improving the Kishk throughout using selected cultures for its processing has never been established.In this work, LAB have been isolated from samples collected during traditional making the Kishk. The obtained results showed that the dominant lactic acid bacteria isolates were obligatory hetero- fermentative and Enterococci spp. The homofermentative LAB were found in the first steps of the fermentation. Homofermentative and facultative heterofermentative of lactobacilli were found in the first fermentation process steps and then- almost disappeared after that in Kishk. On the other hand obligatory hetero fermentative and Enterococci spp. were detected in all steps of kishk manufacturing while Lactococcus was a minor isolate during fermentation process. The majority of isolates are γ- haemolytic except one isolate of Enterococci spp. which was β haemolytic. There are significant differences (P≤ 0.01) in organoleptic characteristics (colour, taste, smell, texture, appearance) and overall acceptability among all isolates used to ferment the milk. Fifteen isolates that received the highest levels of overall organoleptic properties are selected as starter culture in improving the Kishk making.

DOI

10.21608/asejaiqjsae.2015.2840

Keywords

lactic acid bacteria, Laban Zeer and Kishk

Authors

First Name

Amel

Last Name

Ibrahim

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Shatby, Laboratory of Microbial Biochemistry, Alexandria University

Email

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City

-

Orcid

-

First Name

Nabil M.

Last Name

Kamal

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Shatby, Laboratory of Microbial Biochemistry, Alexandria University

Email

-

City

-

Orcid

-

First Name

Sameh

Last Name

Awed

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Shatby, Laboratory of Microbial Biochemistry, Alexandria University

Email

-

City

-

Orcid

-

First Name

Aisha

Last Name

El-Attar

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Shatby, Laboratory of Microbial Biochemistry, Alexandria University

Email

-

City

-

Orcid

-

Volume

36

Article Issue

April-June

Related Issue

529

Issue Date

2015-06-01

Receive Date

2015-04-01

Publish Date

2015-06-30

Page Start

104

Page End

121

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 36_Issue April-June_Pages 104-121.pdf

PDF . 1.1MB

Link

https://asejaiqjsae.journals.ekb.eg/article_2840.html

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https://asejaiqjsae.journals.ekb.eg/service?article_code=2840

Order

2

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Pre-Identification of Lactic Acid Bacteria Isolated During Fermentation Process of Egyptian Kishk

Details

Type

Article

Created At

22 Jan 2023