Abstract

• The purpose of this study was to investigate Lactobacillus species from sauerkrauts and yogurts. Microbiological work was conducted from June 2017 to December 2017 in the Fermentation Department, Pharmaceutical Research Department, Ministry of Industry 1, Yangon Region. In the present study, lactic acid bacteria were isolated from the samples that were collected from three different places (Kamayut Township, Mayangone Township and North Dagon Township). Rogosa and tomato juice agar media were used in the isolation of bacteria by the serial dilution method. Six strains (H-1, 2; K-1, 2 and N-1, 2) from the three sauerkrauts and fifteen strains (HD-1 to 5, KB-1 to 5 and ND-1 to 5) from the three yogurts were isolated, purified and identified. In all samples, five isolates were found to ferment galactose, four isolates showed positive results in maltose and eight isolates exhibited positive results in xylose. Therefore, isolates H-1, H-2, K-1 were nearly the same to the characters of Lactobacillus fermentum, isolates K-2 and N-2 were mostly alike to the characters of Lactobacillus bulgaricus, isolates HD-5, ND-3 and N-1 were possible to the characters of Lactobacillus hilgardii, isolates HD-1 to 4, KB-1 to 5 and ND- 1, 2, 4, 5 were similar to the characters of Lactobacillus heterohiochii by morphological, staining methods and biochemical tests according to Bergey’s Manual.