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Article

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

International journal of food microbiology - 1 Aug 2004

Mathara Julius Maina, Schillinger Ulrich, Kutima Phillip Museve, Mbugua Samuel K, Holzapfel Wilhelm H

Abstract excerpt

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...

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Identifiers

PMID: 15246238
DOI: 10.1016/j.ijfoodmicro.2004.01.008

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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