الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
At present, much attention has been made to use lactic starters for CLA production. So,the aim of this study is a trail to isolate CLA producing bacteria from naturally fermented dairy products as a source of CLA.One hundred and two isolates were isolated from (laban zeer, laban rayeb and kariesh cheese) from local market in Minia governrate, identification was carried out using morphological, physiological and biochemical tests.
The results showed that ninty five isolates out of 102 were characterized as LAB. Seventeen isolates were capable of producing CLA after incubation in media with safflower oil as a substrate.,by identifying these 17 isolates up to genus level . By using API system for the identification of the two highest CLA producers as Lactococcus lactis ssp lactis, Lactobacillus paracasei ssp paracasei . In conclusion, this study revealed the importance of naturally fermented milks as a source of CLA.