Isolation and Characterization of Lactic Acid Bacteria from Fermented Goat Milk in Tajikistan

• Published in: Journal of microbiology and biotechnology Vol. 28; no. 11; pp. 1834 - 1845
• Main Authors: Cho, Gyu-Sung, Cappello, Claudia, Schrader, Katrin, Fagbemigum, Olakunle, Oguntoyinbo, Folarin A., Csovcsics, Claudia, R ö sch, Niels, Kabisch, Jan, Neve, Horst, Bockelmann, Wilhelm, Briviba, Karlis, Modesto, Monica, Cilli, Elisabetta, Mattarelli, Paola, Franz, Charles M.A.P.
• Format: Journal Article
• Language: English
• Published: Korea (South) 한국미생물·생명공학회 28.11.2018
• Subjects: 생물학; whole genome sequencing; milk; fermentation; Lactic acid bacteria; Lactobacillus

The lactobacilli associated with a fermented goat milk product from Tajikistan were isolated to characterize their technological properties and antibiotic resistances in order to assess their suitability for development as starter cultures. In this study, twenty three strains were identified by 16S...