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Isolation and characterization of lactic acid bacteria from fermented goat milk in
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Tajikistan
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Gyu-Sung Cho
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, Claudia Cappello
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, Katrin Schrader
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, Olakunle Fagbemigun
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, Folarin A.
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Oguntoyinbo
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, Claudia Csovcsics
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, Niels Rösch
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, Jan Kabisch
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, Horst Neve
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, Wilhelm
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Bockelmann
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, Karlis Briviba
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, Monica Modesto
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Elisabetta Cilli
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, Paola Mattarelli
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, and Charles
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M.A.P Franz
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Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Departments of
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Microbiology and Biotechnology, Hermann-Weigmann-Str. 1, D-24103 Kiel, Germany,
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Department of Agricultural Food Sciences, University of Bologna, Viale Fanin 42, I-40127
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Bologna, Italy,
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Department of Safety and Quality of Milk and Fish Products, Hermann-
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Weigmann-Str. 1, D-24103 Kiel, Germany,
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Department of Microbiology, Faculty of Science,
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University of Lagos, Akoka, Lagos, Nigeria
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Physiology and Biochemistry of Nutrition, Haid-
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und-Neu-Str. 9, D-76131 Karlsruhe, Germany and
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Department of Cultural Heritage, University
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of Bologna, Via degli Ariani 1, I-48121 Ravenna, Italy.
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A.R. Smith Department of Chemistry
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and Fermentation Sciences, Appalachian State University, Boone, NC 28608.
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*Author for correspondence:
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Dr. Charles Franz
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Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of
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Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, D- 24103 Kiel, Germany Tel.
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+49 (0)431 609 2340 Fax +49 (0)431 609 2306 Email: Charles.Franz@mri.bund.de
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Running title: lactobacilli from Tajikistan fermented goat milk
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