This study was embarked upon to obtain strains of lactic acid bacteria from a traditional fermented milk product - Madila. The milk was obtained locally from three different locations. Samples of the Madila were taken at different intervals during the course of the preparation and analysed. Characterization of seven isolates through morphological, physiological, biochemical and carbohydrate fermentation test have been reported. Six species of lactic acid bacteria were identified and they include Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus plantarum, Lactococcus lactis, Lactobacillus fermentum and Lactobacillus brevis; other non lactic acid bacteria identified were Escherichia coli, Bacillus cereus and Staphylococcus aureus. The counts ranged from 7.15 X 102 to 2.57 X 105 for non lactic acid bacteria and 2.25 X 107 to 8.63 X 109 for lactic acid bacteria. It was observed that the counts of non lactic acid bacteria reduced progressively as the number of lactic acid bacteria increased.
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机译：开始这项研究是从传统的发酵奶制品-Madila中获得乳酸菌菌株。牛奶是从三个不同的地方本地获得的。在制备过程中以不同的时间间隔采集并分析Madila样品。据报道，通过形态，生理，生化和碳水化合物发酵试验对七种分离物进行了表征。鉴定出六种乳酸菌，包括嗜酸乳杆菌，德氏乳杆菌，植物乳杆菌，乳酸乳球菌，发酵乳杆菌和短乳杆菌。鉴定出的其他非乳酸菌是大肠杆菌，蜡状芽孢杆菌和金黄色葡萄球菌。对于非乳酸菌，计数范围为7.15 X 102至2.57 X 105;对于乳酸菌，计数范围为2.25 X 107至8.63 X 109。观察到，随着乳酸菌数量的增加，非乳酸菌的数量逐渐减少。
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