Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

Table 1 Pre-identification of LAB isolates in cheese samples collected from Gharbia Governorate

City	Cheese type	Number of samples	Bacteria isolates counts		LAB
City	Cheese type	Number of samples	Cocci	Rods	Cocci	Rods
Tanta	Domiati cheese	5	19	8	8	4
	Kareish cheese	5	16	6	9	3
	Ras cheese	5	11	5	8	1
El-Mehala	Domiati cheese	5	36	5	22	2
	Kareish cheese	5	19	8	9	5
	Ras cheese	5	18	5	10	3
Basyoun	Domiati cheese	5	33	8	20	6
	Kareish cheese	5	32	9	26	6
	Ras cheese	5	14	4	8	3
Total		45	198	58	120	33
Total isolates			256		153
Ratio of non-LAB : LAB			40.23%		59.77%
Ratio of cocci : rods			77.3%	22.7%	78.4%	21.6%

The ratio of non-LAB: LAB = (100 – ratio of LAB) (number of LAB/number of all isolates) x100
The ratio of cocci:rods = (number of cocci/number of all isolates) x 100: (100 – ratio of cocci)

ISSN: 1471-2180