抄録
The microflora of twenty samples of the Masai fermented milk, 8 of Maziwa lala, 8 of Mursik and 4 of Klenaoto were investigated. The total microbial counts in the twenty Masai fermented milk samples ranged from 1.9×108 to 8.8×109 c.f.u./ml. The predominating microorganisms in most of the Masai fermented milk were lactic acid bacteria composed of lactococci, lactobacilli and leuconostocs. Two hundred ten strains were isolated and identified as Lactococcus lactis ss. lactis, Leuconostoc mesenteroides ss. mesenteroides, Lactobacillus plantarum, Lactococcus sp. group 1, Lactobacillus maltaromaticus, Lactobacillus casei/paracasei, Lactobacillus curvatus, Lactobacillus fermentum, Lactobacillus confusus, Lactococcus garviae, Lactobacillus tolerans, Lactobacillus sake, Lactobacillus coryniformis ss. coryniformis, Lactobacillus sp. groups 1, 2, and 3, in descending order of the number of the isolates. Within the lactococci, lactobacilli, and leuconostocs, Lactococcus lactis ss. lactis, Lactobacillus plantarum, and Leuconostoc mesenteroides ss. mesenteroides were generally predominating species, respectively. The distribution of the species of lactic acid bacteria in the Masai fermented milk samples differed according to the samples.
