Research Article
Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products
Table 2
Proportions of LAB isolated from milk and milk products.
| | Sample | Lactobacillus spp. | Lactococcus spp. | Streptococcus spp. | Leuconostoc spp. | Pediococcus spp. | Bifidobacteria spp. | Total |
| | Raw milk | 5 (12.19) | 4 (9.75%) | 4 (9.75%) | 2 (4.88%) | 3 (7.3%) | 3 (7.31%) | 21 (51%) | | Cheese | 2 (4.88) | 3 (7.3%) | 2 (4.88%) | 2 (4.88%) | 0 (0%) | 1 (2.44%) | 10 (24.38%) | | Yoghurt | 3 (7.31%) | 2 (4.88%) | 2 (4.88%) | 2 (4.88%) | 0 (0%) | 1 (2.44%) | 10 (24.38%) | | Total | 10 (24.38%) | 9 (21.94%) | 8 (19.51%) | 6 (14.64%) | 3 (7.31%) | 5 (12.19%) | 41 |
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