DIVERSITY OF LACTIC ACID BACTERIA IN KOSOVO DAIRY PRODUCTS
Session
Agriculture, Food Science and Technology
Description
Milk together with their dairy products due to their healthy components and benefits are most useful products in the worlds especially in Kosovo. However, the quality of milk and dairy products sometimes it makes to hesitate people to use them in their diet. The objective of this study is to analyze the diversity of lactic acid bacteria (LAB) in different dairy products such as: cheese heard and semi soft cheese, whey, yoghurt as well as and milk as a starter product of all of these products. Traditional methods with plates and special media have been used to analyze LAB and their diversity, 16S rRNA sequence has been used to identify the culture of LAB. Results show that different species of LAB are shown. Most dominant culture is species from lactococcus groups followed by lactobacillus and enterococcus. This study shows that diversity of LAB in different of dairy products exists.
Keywords:
dairy products, microbiological parameters, lactic acid bacteria
Session Chair
Xhavit Bytyqi
Session Co-Chair
Hyrie Koraqi
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-19-2
Location
Pristina, Kosovo
Start Date
26-10-2019 11:00 AM
End Date
26-10-2019 12:30 PM
DOI
10.33107/ubt-ic.2019.398
Recommended Citation
Mestani, Mergim; Beluli, Gazmend; Gjergji, Tahire Maloku; and Mehmeti, Ibrahim, "DIVERSITY OF LACTIC ACID BACTERIA IN KOSOVO DAIRY PRODUCTS" (2019). UBT International Conference. 398.
https://knowledgecenter.ubt-uni.net/conference/2019/events/398
DIVERSITY OF LACTIC ACID BACTERIA IN KOSOVO DAIRY PRODUCTS
Pristina, Kosovo
Milk together with their dairy products due to their healthy components and benefits are most useful products in the worlds especially in Kosovo. However, the quality of milk and dairy products sometimes it makes to hesitate people to use them in their diet. The objective of this study is to analyze the diversity of lactic acid bacteria (LAB) in different dairy products such as: cheese heard and semi soft cheese, whey, yoghurt as well as and milk as a starter product of all of these products. Traditional methods with plates and special media have been used to analyze LAB and their diversity, 16S rRNA sequence has been used to identify the culture of LAB. Results show that different species of LAB are shown. Most dominant culture is species from lactococcus groups followed by lactobacillus and enterococcus. This study shows that diversity of LAB in different of dairy products exists.