Communicating a Strategic Plan Research Paper Example | Topics and Well Written Essays - 250 words

Communicating a Strategic Plan - Research Paper ExampleSince there are several functional areas that essential to be synchronized for cohesive functioning as per the updated strategic forge, communication across blameless organization becomes extremely important and necessary.Usually, a strategic plan needs to be updated and communicated from the top person of the organization such as Managing Director or Chief Executive Officer of the company to bring entire organization in a single common platform so that each functional area clearly understands how and in what way to proceed for the boilers suit goal achievements. It is extremely important that all departments and sections of the organization perform and function in a most cohesive and synchronized way and that is possible further when the top person of the organization keeps on not only updating the strategic plan but also communicating to them its importance and likely touch on on the

Distributed Power System Network with Renewable Sources Assignment

Distributed Power System Network with Renewable Sources - Assignment ExampleIn the bypast years, the gain in the petroleum prices, coupled with tendency of fossil fuel reserves and their dangerous effects that cannot be avoided and the lack of political stability in the sources of energy regions have led to the renewable energy systems study (Air-X, 2008). In this case, electrical energy is outputted by the systems of renewable energy systems like fuel cells and photovoltaic panels in direct current assortment. As a result, regardless of the fact that the electrical energy baffled by the wind turbines is directly proportional to the wind focal ratio making it alternative current (AC) , undergoes conversion back to dc energy by the converters found internally in the small-scale turbines of the wind that are utilised in structures like buildings (Cete, 2010). This network is then injected with Direct underway energy. Thus, the DC energy outputted through the wind turbines, fuel c ells and photovoltaic panels. The DC energy produced cannot be used readily by the consumers without having been converted to AC energy. This is given the fact that the consumer uses electricity in AC form. The conversion from DC to AC has a few challenges like the improvising of DC to AC converter. There are also disadvantages related to this conversion are energy loss, partial energy degradation, harmonics production, cost and dimension increase (Siemens, 2009). Electrical energy transmission from the place of produce to the consumer, pose the predicament of losing energy. To avoid this predicament, we need to avoid the use of the DC to AC conversion to produce the AC energy. Thus in this study, a Mat lab simulation software will be made for hybrid system of Direct Current system and thereafter, it will be applied, in the process of production of DC energy through RHESs and in this manner the DC loads like deep freezer or refrigerator, 44 compact florescent lamps, fans, TV circula tion pump, and vacuum cleaner consume the DC energy in a way that it is not converted into the form of AC (Colorado, 2010). This is will be presented in this paper project as we get to discuss the simulation of the renewable energy. It is for this reason that the unit distribution of the DC energy ought to be established for the fuelling of the hybrid energy cell system of photovoltaic wind. INTRODUCTION It is indisputable technologies in the energy have a main function in the development based on the economic and small scale level, which varies from domestic, society to region, nation and international. Conventional fossil fuel sources like coal, oil, internal gas are becoming rare as the time goes by. Additionally, by the using the sources of fossil fuel, it is predictable that they pollute the nature in the end process, resulting to the globose warming through the formation of the greenhouse outcome thus the world is turned into a night mare that is not desirable for anyone to live in. Thus, sources of renewable and alternative energy got significance that has greater priority over the history of the mankind. (Air-X, 2008). There has been an increase in the study of renewable and the new kinds of energy collectable to the current sources of energy output that make a quick entry into the tendency of exhaustation that the raw material prices rise significantly, as their effects affect the humanity health and environment in a negative way. The some challenges faced in the use of these kinds have increased the

Social Network and Privacy Research Paper Example | Topics and Well Written Essays - 6500 words

brotherly Network and Privacy - Research Paper ExampleTo realize this aim, five major objectives were set, found on which research questions were developed. The research questions became a guide for the research worker to collect primary and secondary information, with particular emphasis on primary data collection, where a questionnaire was prepared for 50 respondents selected from a university campus. All 50 respondents were users of social networking sites and had strong academic background in journalism and communication, putting them in a present to providing well informed answers to the questions on the respondent. The primary data collection emphasized largely on the attitude of the respondents towards privacy issues whiles using social networking sites. The primary data collection exercise was also committed to knowing the depth of knowledge on privacy issues with social media networks. Through secondary data collection also, the researcher had the opportunity of knowing what the hosts of social networking sites are doing to protect the privacy of users.Salerno, J. et al. (2011). Social Computing, Behavioral-Cultural Modeling and Prediction 4th International Conference, SBP 2011, College Park, MD, USA, March 29-31, 2011. Proceedings. New York Springer.37Stewart, K. (2013). Social Network An Extraordinary Guide on Social Networking for Business, Social Networking for Career Success, Social Network Marketing, Diaspora, Digital Age and More. Montgomery Tru Divine Publishing.37 engineering science has wide been with us but there is no denying the fact that the issue became very topical with the coming of the internet. Up to date, the internet is considered as the most modify innovation in technological advancement (Zittrain , 2013). Quite so, the internet has several components and aspects that affect the lives of people in different way. The concept of social network had long

Society (Immigration) U.S Movie Review Example | Topics and Well Written Essays - 750 words

Society (Immigration) U.S - Movie Review ExampleAvalons journey begins with a polish-Jewish family, laced up with strong family ties and attachment for close every reason wish love, respect, care and integrity. (Gustafson, 2004) Krachinskys clan moved to America and settled in Baltimore in 1914 with hopes and spirit to earn pleasure and harmony, cherished to experience the wonders of America and it limitless possibilities but unfortunately they faced unpleasant changes in their strong family network and no longer remained compassionate about their cryptical traditional roots. They multiplied into generations and got success in their financial statuses but faced some heartbreaking problems when their 2nd and 3rd generation moved away from family bounding and move for American ideology. Krachinsky brought along their fine cultural, traditional and religious values which were later eroded by the strong social forces and were replaced by the modernize American Culture. (Paul Haspel, 2008) The fib revolves around three main changes that the family suffered through, firstly when the family started woful to suburbs, Secondly Levinson emphasized on the get together with the extended families on special days like thanksgiving or church days, was no longer practiced or enjoyed together on a long dinner table in fact, gradually shrunk to small tables after the arrival of television, Third and the main point was that the succeeding generation started replacing their family names. The youth was driven slowly and gradually into cultural preoccupancy where they forgot their roots and traditional practices and ran for the charisma that the American Society carries. The limelight of fast pace American life has always attracted people regardless of their beliefs. This is what impressed surface-to-air missile when he first stepped in America and saw the biggest and brightest celebrations and he realized that he made the right decision. Later he was proven wrong when he e xperienced the harsh attitudes from his own son and his wife. Levinson has brilliantly pictured the generation gap with all its components like adaptation of new technological advancements, upgrading lifestyles by moving to suburbs and doing a white collar jobs, replacement of their own sir names and keeping American names. (Haspel, 2008) The detoriation of cultural heritage effected and poisoned Sam gradually and ultimately when he finally saw his grandson visiting him in old home. It is about all immigrants who face such issues like language difference, religious difference and on the alone color differences. Whatever the picture, media and Hollywood presents, the problems that immigrants from all around the world face remains there but they have no direct way to distribute it therefore the world accept the picture which is neatly painted by the American media that how immigrants have success effectivey accomplished in America, ignoring the fact that they have sacrificed their remarkable norms in terms of their moral, religious and cultural values to get this materialistic improvement in life. There is no doubt that American land is charismatic, full of glitz and glam but at the same time it heavily lacks family life and discipline of human life which can never lose its essence no matter how much we progress and achieve in our life. Levinson developed an awesome piece with a

Look below Essay Example | Topics and Well Written Essays - 1500 words

Look below - Essay ExampleThe determination of the five important skills that the rhetorical accountants essential posses It is important to admit that the field of forensic accounting is a special arena of accountancy that deals with engagements with the outcomes from real as well as anticipated disputes. The word forensic heart suitable for use in law court and it is referred to that standard that the potential result that the forensic accountants personnel have to work. The forensic accountants are also know as forensic auditors and they often have to engage themselves in providing expert advice at the eventual trial. The accountants require some type of skills in order to carry out effectively in the market. The most important skills that the accountant requires are uninflected characteristics, ethical, investigative, auditing skills, communication, interpersonal as well as specific credential requirements. The forensic function contribute an important part in the client s ervices list and with the view to become a productive accountant it may not gets alter into productive accountant. The effective forensic accountant should have some professionalism to define the broad spectrum comprising of knowledge and skills. The services of forensic accounting comprises of the following The application and the executing of the knowledge as well as investigative skills acquired by the certified public accountant Collecting, analyzing as well as evaluating the evidential matter comment and the outcomes in the courtroom or some other administrative venues The next tabulation will show the forensic knowledge required in the serve The professional responsibilities and the practice in management Resolution to dispute, laws and courts Preparation and planning of the business process Collection of information and documentation of important information wile of new techniques Reporting, experts and testimony The core skills of the CPA comprises of forensic accountan ts knowledge and some special forensic knowledge. The core skills in the arena of education, training and the accounting principles on with some attested services conclude the skills from the traditional accounting perspectives. However on the ideas of forensic accountant the same set of skills may not be adhered to these basic skills. Some of the areas explored and relevant to the forensic account and accounting are mentioned below. The characteristics and the traits The niche skills The advanced skills The specialties required and the certifications The arenas for advancement It should be noted that there must be some gap between conceiving the skills and the requisite knowledge along with the ability to transfer the skills into implementation of forensic accounting practices. The skills and the traits point out to the urgency for the accountant to search for the related information and the implementation of the information in the process to solve the problem accrued in the busi ness (Rick, 2010). Then indispensableness to use analytical practices in forensic accounting engagement may be in the initial processes but it is the most important overall characteristics. The analytical proficiencies are important are important attributes for the forensic accountant (Charles, Ramona & Suzanne, n.d.). The results of different studies show that analytical characteristics are very important in forensic accountants ability to opt for the value added services and calls

English Literature Essay Example | Topics and Well Written Essays - 750 words - 3

English Literature - Essay ExampleBrowsing no longer connotes rifling by the pages of a book, but the surfing of the net. The very word reading is no longer confined to print, but to the perusal of text on the monitor of a computer. Everything, from dictionaries to atlases, has been usurped by the net. After all, who wants an atlas, when one can have Google Earth? When books themselves seem well on the way to surviving only as bound exhibits in museums, or fashion statements on coffee tables, does the study of Literature remain relevant today? However, anyone who has curled up on a sofa with a detective yarn, sighed over a tale of unrequited love, or laughed out loud over the antics of a comic hero, can shrug aside much(prenominal) cynicism. Anyone who has ever experienced the magic of books can hold fast to the certainty that Literature will always remain an integral part of a cultured, carry out human life.Literature is the expression of the highest human thought. Yes, scientifi c knowledge exhibits mans intellectual achievement and its manifestation in the mastery of the physical world. But, it is Literature which satisfies the soul, along with practice of medicine and art. After all, it is this striving for more than the mere satisfaction of basic physical needs which distinguishes man from the animals. The beauty of the written word transcends that of Nature, and it is Literature which gives expression to this beauty. animation is shaped by Literature. From Aesops fable of The Fox and the Grapes to the nursery rhyme of The Little Engine Which Could, from the adventures of the Hardy Boys to tales of Sinbad the Sailor, from Greek and Indian mythology to Shakespeare and Steinbeck, Literature gives expression to the lessons learnt from the outgoing and serves as a guide to the future. It is Literature which showcases the strongest and purest of human emotions,

Lab Report Microbiology Essay Example for Free

Lab Report Microbiology EssayAbstractdairy nourishment staff such as soft cheese,cream cheese,raw take out,sour cream, yoghurt and probiotic yoghurt products can be a rich source of diverse lactic window glass bacterium.The objective of this lab practical was to isolate lactic acid bacteria(LAB) haoma raw milk,establishment of pure cultures of LAB,identify LAB and phage recovery and enumeration of recoverd phage.Raw milk was chosen as a sample so as to have a more corroborative result.To identify bacteria Lab isolated from raw milk,biochemical,morphological ,physiological and cultural characteristics were employed. The purification of isolates was done by moving Gram +ve ro ds and coccus shaped bacteria to selective media MRS and M-17 plates. The isolates were sub cultured till pure isolates were got. From 20 raw milk samples a total of 150 LAB positives were got, in which 22 and 128 were identified as lactic acid cocci and lactic acid bacilli,respectively.Also, our bioch emical interrogatorys showed the occurrence 11 and 13 of 11 and 13 Lactococcus lactis subsp. cremoris and Leuconostoc mesenteroides subsp. cremoris among lactic acid cocci.In the case of lactic acid bacilli, Lactobacillus helveticus 18 Lactobacillus plantarum 37 Lactobacillus brevis 8 Lactobacillus casei subsp. casei 18 and Lactobacillus delactobacillirueckii subsp. bulgaricus 47 was found. In the lactic acid cocci and bacilli, Leuconostoc mesenteroides subsp. cremoris and Lactobacillus delactobacillirueckii subsp. bulgaricus were found to be the more dominant species, respectively.Bacterial phages were inducted from the Lactic acid bacteria and enumerated by utilize several biochemical techniques.INTRODUCTIONTo produce flavor and acidity at coveted levels,fermented milk products argon prepared in controlled fermentation of milk. (Thapa, 2000). Starter culture organisms in this fermentations be spaciouss to bacteria family known as the Lactic Acid Bacteria (LAB). These LABS are i dentified by of morphological,and physiological characteristics.LAB are widely found in nature and almost in all micro flora.LAB are gram positive bacteria and are important in food fermentation. Other species of the genus Lactobacillus, Lactococcus and Leuconostoc are added to this group. The lactic acidfermentation process has been known by human for long time and even applied in some activities.LAB has also been an efficient method of natural preservation.Furthermore lab determine the nutritional value,flavor and texture of food and feeds). Industrialization of the biological revolution of foodstuffs has LAB an ecomonic boost beca function they are important in safety aspects of fermented products. Lactic acid is used by food sedulousness as an acidulent and preservative for the production of sour curd cheese and yoghurt ( tie beamater and Griffin, 1971). Lactococci are the major mesophilic bacteria used for acid production in dairy fermentations and used as starter cultures in the manufacture of a vast range of dairy foods including fermented milks, lactic butter, cheese and lactic casein (Ward et al., 2002).MATERIALS AND METHODSRaw milk samples Raw milk samples were collected in sterilized specimen bottles from the local dairy shops around the university,including the raw milk from the universitys dairy department.The raw milk were kept at 4 for more use. lactic acid bacteria isolation from raw milk The samples were weighed and homogenized aseptically.Each sample, a 1.10 dilution was made by apply peptone water and then by making a 10 pack of continued dilution. The 0.1 ml taken from each dilution was then sub cultured duplicately into the M 17 and MRS nutritious nutrient agars used for isolating LAB (Badis et al., 2004a Guessas and Kihal, 2004).In order to counter yeast growth the media were then added with 100 mg of cyclo-heximide prior to being incubated in best temperatures ( 30C) for 3 days (Beukes et al., 2001 Kalavrouzioti et al., 2005).The ag ar plates of MSR were incubated in anaerobic conditions using the Gas-Pack system at 30C for 3 days to provide an optimum temperature for outgrowth the different genus of bacteria. M17 agar plates were also incubated in anaerobic conditions at 30C for 2 days to set up an optimal temperature for growing lactococci.Higher dilutions were used to perform total counts. Colonies were then selected randomly and the streak plating method employed to purify the stains. The strains were kept in 2 conditions including at 4C (for MRS and M17 plates ) and at -20C (for M17 and MRS broth) withh by 20% glycerol.Identification of the bacterial strainsThe strains were subjected to gram staining,catalase and spore formation tests. (Harrigan and McCance, 1976).All Colonies were characterized in MRS and M 17 agars.The strains that gave gram positive and catalse oppose results were set aside for further identification.(Sharpe, 1979).The growth of the bacteria at different temperatures of amongst Growt h 10-45C for 3-6 days , resistance to 60C for 30 min (Sherman test), growth in the presence of 2 to 6 % NaCl and different pHs (4.5 and 6.5) were used to identify the strains of LAB. Arginine and asculin hydrolysis,citrate utilistaion, acetone productionformation of gas from glucose and production of dextran from sucrose were also determined. The starins were then tested for fermentation of L-arabinose, D-xylose, galactose, D-fructose, sorbitol, lactose, melibiose, saccharose, D-raffinose, melezitose, mannose and glucose.Bacterial growth in the different temperatures were confirmed by turbidity change in MRS or M17 after incubation(after 24,48 and 72 hrs).Microbial allowance to the diverse levels of salt, pH and heat was evaluated. Arginine dihydrolase agar and asculin acid agar were used to perform the hydrolysis tests. For determination of citrate utilization and acetone production, citrate and MR-VP agars were used. MRS or M17 broths with shorthorn renders were used for determi nation of gas production and the detrin production from sucrose was done in MSR.To assess the sugars fermentation in a medium a response with the following composition was used (gL-1) bovine extract, 10.0 neopepton, 10.0 yeast extract, 5.0 K2HPO4, 2.0 CH3COONa+3H2O, 5.0 diamonium citrate, 2.0 MgSO4, 0.2 MnSO4, 0.05 brom-cresol-purple, 0.17 tween 80, 1 mL. Carbon utilization was also tested.Phage inductionMRSA broth liquid culutures were equally shared into two sterile tubes.Each tube was labeled as mitomycin C and the other as control. 500l of micomycin was added to the tube labelld as mitomycin and ascpetic techniques of flaming the neck before and after adding the mycomycin. A starch agar plate marked STA containing nutrient agr with soluble starch was already provided.A casein agar plate that contained nutrient agar mixture added skim milk was given and marked CA. All the three plates were inoculated by streaking of the MRSA Lactobacillus lattis culture. This wasdone with the h elp of the loop. The loop was flamed and a colony of the culture was collected. The plates were then streaked with the culture. The plates were then incubated for 12-18 hours at 37oC. The bacteria were also transferred into the nutrient agar plate to set up for biochemical tests.. reckoning of bacterial phagesPhage stock was diluted to achieve a plaque count on plates of 100-250 pfu (plaque forming units).All the dilutions were mixed thoroughly in a sterile saline. The phage was then plated by removing one soft agar at a time,then adding 0.3ml of bacterial suspension to it.This was also followed by 0.1 of diluted phage The agar tube was rolled between palms to mix and quickly pour to suface of warm stalk agar plate. Quick gentle figure patterns were done on the surface of the base plate agar The agar was allowed to harden and incubated for 35 degree celcious for 8 hours.ResultsCatalase testAfter incubation, hydrogen peroxide was added to the one colony on the nutrient agar plate. S mall bubbles of oxygen wereformed which indicated a positive result for catalase.Figure 2 The catalase testStarch hydrolysis testWhen iodine solution was poured to the starch agar plate and allowed to rest for close to 2 minutes,the plate turned blue which indicated the presence of starch that has not been hydrolysed.A BFig 1 -Growth of MRSA Lactobacillus lattis on starch agar plate (A) before the addition of iodine solution and (B) after the addition of iodine solution.Agar testThe position of the growth in the tube was observed. The growth was throughout the tube, but near the surface, the growth was highest whichindicated being aerotolerant.Figure 3- The bacteria stabbed in both the tubes containing NA and MRS.Carbohydrate fermentation substratesAPI test strips were used to identify the bacteria and the results showed it was Lactococcus lactis sspcremoris 1.Casein HydrolysisThe casein agar plates were examined to see any clearing around the colonies after being incubated for 48 hours. There was no clearing of the agar around the bacterial growth. Therefore, the results showed negative casein hydrolysis.Gelatin hydrolysisSaturated ammonium sulpahate was added onto the gelatine agar plate there was no temerity indicating negative hydrolysisFigure 4 The results obtained after the data was entered on the computer database.Figure 5 The difference between a control and the samples of bacteria.Test for phage inductionOnce mitomycin C was added to the MRS liquid broth, it was observed for the induction of phages. It showed there was a clear lysis of the turbid culture.Figure 6 Comparison between a control and bacteria culture containing mitomycin CAll 150 Gram +non-sporeforming ans catalase negative were charcterised as followsMesophilic homo-fermentative cocci, 11 isolatedIt was characterized byarginine dihydrolase negative, arginine hydrolysis negative, citrate negative and acetoin negative This gropu was identifies as Lactococcus lactis subsp. Cremoris .The microorganisms were spherically shape.They occurred in pairs with non motile, facultative anaerobic fermentative metabolism. Mesophilic heterofermentative cocci, 13 isolatedMicroorganisms in this group had a close coition with Leuconostoc mesenteroides subsp. cremoris .They were arginine negative,glucose positive,acetonoine positive and dextrane positive. Lactobacilli bacteria, 128 isolated The group was divided into 3 (1) Mesophilic facultative heterofermentative Lactobacilli (55 isolates)Included Lactobacilli plantarum (37 isolates)and Lactobacilli. casei subsp. casei (36 isolates, (2) Thermophilic obligate homo-fermentative Lactobacilli (64 isolates) Included Lactobacilli. helveticus (17 isolates) and Lactobacilli. delactobacillirueckii subsp. bulgaricus (47 isolates). They were lactose positive andfructose positive.(3) mesophilic obligate hetero-fermentative Lactobacilli (8 isolates) Included Lactobacilli. brevis (18 isolates)DiscussionIt was discovered that mesophilic faculta tive hetero-fermantative lactobacilli group was divided into two37 isolates were identified to be lactobacilli plantarum ans 18 isolates as lactobacilli casei subsp.casei.This results are also consistent with other research working such as the isolation of lactic acid bacteria from Maasai handed-down fermented milk(Mathara et al.,2004). For the second group,17 isolates were identified as Lactobacilli plantarum and 47 isolates identified as lactobacilli delactobacillirueskii subs.bulgaricus. Furthermore,lactobacilli brevis isolates(8) were identified using mannose and melezitose fermentation. In the cocci group,12 and 22 isolates were identified as Leuconostoc mesenteroides subsp. cremoris and Lactococcus lactis subsp. cremoris. Respectively.This number is low an its attributed to the fact lactic acid cocci are not able to struggle with lactic acid bacilli in mixed cultures(Teuber and Geis, 1981 Togo et al., 2002).LAB are presenta in dairy manufacturing as starter cultures.There a re specific fermentation processes that have been true to maximize the growth of desired LABspecies.Some of the species are fastidious organisms like Lactobacilli delactobacillirueckii subsp. bulgaricus and Lactobacilli helveticus (Bottazzi, 1988). Isolates that belong to lactobacilli plantarum group are shown to be dominant members of LAB flora of acid fermented stuff(tempoyuk).Morever, Lactobacilli. brevis group and Ln. mesenteroides isolates were also found (Leisner et al., 2001).This isolates have alos been found in South African Traditional fermeneted products.There are also other isolates that have been found in raw gaots milk of Algerian origin.This species include Lactobacilli. helveticus, Lactobacilli. plantarum, Lactobacilli. delactobacillirueckii subsp. bulgaricus, Lactobacilli. brevis and Lc. lactis subsp. lactis (Badis et al., 2004b). In chili bo, Lactobacilli. plantarum isolates were found to be the most dominant organism(Leisner et al. 1999).REFERENCESAccolas, J.P. a nd J. Auclair, 1977. Determination of the acid producing activity of intemperate frozen suspensions of lactic acid bacteria. Lait, 50 609-626.Ammor, S., C. Rachman, S. Chaillou, H. Prevost and X. Dousset et al., 2005. Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages. Food Microbiol., 22 373-382. CrossRef Badis, A., D. Guetarni, B. Moussa-Boudjema, D.E. Henni and M. Kihal, 2004. Identification and technological properties of lactic acid bacteria isolated from raw goats milk of four Algerian races. Food Microbiol., 21 579-588. CrossRef Badis, A., D. Guetarni, B. Moussa-Boudjema, D.E. Henni, M.E. Tornadijo and M. Kihal, 2004. Identification of cultivable lactic acid bacteria isolated from Algerian raw goats milk and evaluation of their technological properties. Food Microbiol., 21 343-349. CrossRef Beukes, E.M., B.H. Bester and J.F. Mostert, 2001. The microbiology of SouthAfrican traditional ferment ed milks. Int. J. Food Microbiol., 63 189-197. CrossRef PubMed Direct contact lens Bottazzi, V., 1988. An introduction to rod shaped lactic-acid bacteria. Biochemie, 70 303-315. PubMed Collins, M.D., B.A. Phillips and P. Zanoni, 1989. Deoxyribonucleic acid homology studies of Lactobacillus casei, Lactobacillus paracasei sp. nov., subsp. paracasei and subsp. Tolerans and Lactobacillus rhamnosus sp. nov., comb. nov. Int. J. Syst. Bacteriol., 39 105-108. CrossRef Guessas, B. and M. Kihal, 2004. Characterization of lactic acid bacteria isolated from Algerian arid zone raw goats milk. Afr. J. Biotechnol., 3 339-342. Direct Link Harrigan, W.F. and M.E. MaCance, 1976. Laboratory Methods in Food and Dairy Microbiology. Revised Edn., Academic Press, freshly York, pp 33-200.Hemme, D. and C. Foucaud-Scheunemann, 2004. Leuconostoc, characteristics, use in dairy technology and prospects in functional foods. Int. Dairy J., 14 467-494. CrossRef Herrero, M., B. Mayo, B. Gonzalez and J.E. Suarez , 1996. Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentation. J. Applied Bacteriol., 82 565-570. Direct Link Holt, J.G., 1994. Bergeys Manual of Determinative Bacteriology. 9th Edn., Williams and Wilkins, Baltimore, Pages 787.Kalavrouzioti, I., M. Hatzikamari, E. Litopoulou-Tzanetaki and N. Tzanetakis, 2005. Production of hard cheese from caprine milk by the use of two types of probiotic cultures as adjuncts. Int. J. Dairy Technol., 58 30-38. CrossRef Lee, B., 1996. Bacteria- Based Processes and Products. In Fundamentals of Food Biotechnology, Lee, B. (Ed.), Wiley-Inter Science, New York, pp 219-290.Leisner, J.J., B. Pot, H. Christensen, G. Rusul and J.O. Olsen et al., 1999. Identification of lactic acid bacteria from Chilli Bo, a Malaysian food ingredient. Applied Environ. Microbiol., 65 599-605. PubMed Leisner, J.J., M. Vancanneyt, G. Rusul, B. Pot, K. Lefebvre, A. Fresi and L.K. Tee, 2001. Identification of lactic acid bact eria constituting the predominating microflora in an acid-fermented condiment (Tempoyak) popular in Malaysia. Int. J. Food Microbiol., 63 149-157.Linkater, P.M. and C.J. Griffin, 1971. Immobilized living jail cell fermentation. J. Dairy Res., 38 127-136.Lipinsky, E.S., 1981. Growth and activity of Lactococcus lactis ssp. cremoris in skim milk. J. Sci., 212 1465-1471.Mathara, J.M., U. Schillinger, P.M. Kutima, S.K. Mbugua and W.H. Holzapfel, 2004. Isolation, identification and characterization of the dominant microorganisms of kule naoto The Maasai traditional fermented milk in Kenya. Int. J. Food Microbiol., 94 267-278. PubMed Mayeux, J.V., W.W.E. Sandine and P.R. Elliker, 1962. A selective medium for detecting Leuconostoc organisms in mixed strain starter cultures. J. Dairy Sci., 45 655-656.Muyanja, C.M.B.K., J.A. Narvhus, J. Treimo and T. Langsrud, 2003. Isolation, characterization and identification of lactic acid bacteria from bushera A Ugandan traditional fermented beverage. I nt. J. Food Microbiol., 80 201-210. CrossRef Olarte, C., S. Sanz, E. Gonzalez- Fandos and P. Torre, 2000. The effect of a commercial starter culture addition on the ripening of an artisanal goatscheese (Cameros Cheese). J. Applied Microbiol., 88 421-429. PubMed Samelis, J., F. Maurogenakis and J. Metaxopoulos, 1994. Characterization of lactic acid bacteria isolated from naturally fermented Greek dry salami. Int. J. Food Microbiol., 23 179-196. PubMed Server-Busson, C., C. Foucaud and J.Y. Leveau, 1999. Selection of dairy Leuconostoc isolates for important technological properties. J. Dairy Res., 66 245-256. CrossRef Sharpe, M.E., 1979. Identification of the Lactic Acid Bacteria. In Identification Methods for Microbiologists, Skinner, F.A. and D.W. Lovelock (Eds.). Academic Press, London, pp 233-259.Stiles, M.E. and W.H. Holzapfel, 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol., 36 1-29. Direct Link Terzic-Vidojevic, A., M. Vukasinovic, K. Vel jovic, M. Ostojic and L. Topisirovic, 2007. Characterization of microflora in homemade Int. J. Food Microbiol., 114 36-42. PubMed Teuber, M. and A. Geis, 1981. The Family Streptococaceae (Non-Medical Aspect). In The Prokaryotes A Handbook on Habitats, Isolation and Identification of Bacteria, Starr, M.P., H. Stolp, H.G. Trueper, A. Balows and H.G. Schlegel (Eds.). Springer-Verlag, Berlin, pp 1614-1630.Thapa, T., 2000. Small-Scale milk Processing Technologies Other Milk Products. FAO, Rome, Italy.Togo, C.A., S.B. Feresu and A.N. Mutukumira, 2002. Identification of lactic acid bacteria isolated from Opaque beer (Chibuku) for potential use as a starter culture. J. Food Technol. Afr., 7 93-97. Direct Link Tserovska, L., S. Stefanova and T. Yordanova, 2002. Identification of lactic acid bacteria isolated from Katyk, goats milk and Cheese. J. Cult. Collect.,3 48-52. Direct Link Ward, L.J.H., G.P. Davey, H.A. Heap and W.J. Kelly, 2002. Lactococcus Lactis. In Encyclopedia of Dairy Science, Roginski, H., J.W. Fuquay and P.F. Fox (Eds.). Elsevier Sci. Ltd., London, pp 1511-1516.