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IDENTIFICATION OF LACTIC ACID BACTERIA ISOLATED FROM KATYK, GOAT'S MILK AND CHEESE

Tserovska. Lilia, Stanka Stefanova, Tanya Yordanova

Abstract

Eighteen lactic acid bacterial strains were isolated from home made katyk, goat's milk and cheese. Nine of them belonged to lactic acid cocci and others were referred to genus Lactobacillus. Five strains were identified to species by determination of morphological, cultural, physiological and biochemical characteristics - Pediococcus acidilactici, Pediococcus pentosaceus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus helveticus and Lactobacillus plantarum.

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Key concepts: Pediococcus acidilactici, Lactobacillus helveticus, Pediococcus, Lactobacillus, Lactobacillus plantarum, Lactic acid, Lactobacillaceae, Food science