Isolation And Diagnosis Of Lactic Acid Bacteria From Iraqi Labneh And Study Of Its Manufacturing Traits

Abstract

This study included isolating and diagnosing lactic acid bacteria from Iraqi labneh, as 36 isolates were obtained according to phenotypic and microscopic characteristics, and after conducting biochemical tests, 8 bacterial isolates belonging to the genus Lactobacillus were obtained out of 36 bacterial isolates. After that, the eight isolates were diagnosed using the VITEK 2 device at the species level using a special cut for the genus Lactobacillus, and it was found that 6 of them belong to the type Lactobacillusparacasei with a probability ranging between 85-91%, and one isolate belonged to the type Lactobacillusplantarum with a probability of 88%.and one isolate was diagnosed as Lactobacillusparabuchneri, with a probability of 85%. According to the synthetic characteristics, which included acid production, curd Hardness and whey Syneresis, the two isolates Lactobacillusparacasei3 and Lactobacillusplantarum 10 were selected from among the eight isolates for the purpose of manufacturing yogurt. Physical and rheological tests were conducted for yogurt made from these two isolates.As the tests showed no difference between the yogurt made with the commercial starter and the yogurt made from the single isolated in this study,The sensory evaluation of yogurt was also conducted, and the results of the statistical analysis showed that there were no clear significant differences between yogurt made from single isolates compared with the commercial starter treatment.