Growth characteristics of enterococci isolated from Laban Rayeb

✍ Scribed by Hagrass, A. E. A. ;Fayed, E. O. ;Aly, A. A. ;El-Samragy, Y. A.

• Book ID: 102216804
• Publisher: John Wiley and Sons
• Year: 1991
• Tongue: English
• Weight: 250 KB
• Volume: 35
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19910350216

✦ Synopsis

Eleven strains of Enterococcus (Streptococcus) faecalis isolated from Laban Rayeb, a type of fermented milk, had been studied when grew in milk. Enterococcus (Streptococcus) fuecaiis strains 19 and 22 were the most active strains in the production of lactic acid, acetaldehyde and diacetyl. Both strains exhibited a high proteolytic activity besides a good clean flavour. Based on the obtained results, Enterococcus (Streptococcus) faecalis 19 and 22 could be used to bring about the lactic fermentation during the manufacture of some cultured dairy products.