Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya.

@article{Mathara2004IsolationIA,
  title={Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya.},
  author={Julius Maina Mathara and Ulrich Schillinger and Phillip Museve Kutima and Samuel Mbugua and Wilhelm H Holzapfel},
  journal={International journal of food microbiology},
  year={2004},
  volume={94 3},
  pages={
          269-78
        }
}
From 22 samples of kule naoto, the traditional fermented milk products of the Maasai in Kenya, 300 lactic acid bacterial strains were isolated and phenotypically characterised by their ability to ferment different carbohydrates and by additional biochemical tests. Lactic acid bacteria (LAB), especially the genus Lactobacillus, followed by Enterococcus, Lactococcus and Leuconostoc, dominated the microflora of these samples. The major Lactobacillus species was Lactobacillus plantarum (60%), with… CONTINUE READING
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