Bacteriological Evaluation of Yoghurt in Misurata City, Libya
الملخص
Laban raieb is one of the important fermented milk consumed by different ages in Middle east and throughout the world and characterized by high nutritive value, maintenance of normal intestinal microflora. The aim of this study to evaluate the bacterial content of yoghurt in Misurats's markets, 20 samples have been collected for plain, fruit, and flavored yoghurt. These samples were transported to the lab to perform microbial examinations. First of all, we measured the pH in the yoghurt samples which were 4.58 ± 0.27 in plain yoghurt, 4.61± 0.23 in fruit yoghurt and 4.61± 0.22 in flavored yoghurt. we investigated the presence of coliform species in each type of the yoghurt samples which were Enterobacter cloacae, Citrobacter freundii, Enterobacter agglomerans, Klebsiella panticola, E. coli and Enterobacter aerogenes in the plain yoghurt samples, While Klebsiella panticola, Klebsiella oxytoca, Klebsiella pneumonia, E. coli and Enterobacter areogenes present in the flavored yoghurt samples. However, in the fruit yoghurt samples we isolated Klebsiella oxytoca, Klebsiella pneumonia, and E. coli only. Besides coliform, we were able to isolate Staphylococcus aureus and Staphylococci epidermidis of all the yoghurt samples.
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المواصفات القياسية الليبية للبن الحامض 357/ 2000
المواصفات القياسية الليبية للزبادي المعامل حراريا بعد التخمر 559/ 2005
التنزيلات
منشور
كيفية الاقتباس
إصدار
القسم
الرخصة
الحقوق الفكرية (c) 2018 Ali Abushalaa.، Mohammed Alwoshesh Alwoshesh
هذا العمل مرخص بموجب Creative Commons Attribution 4.0 International License.
