Volume 14, Issue 63 (2016)
FSCT 2016, 14(63): 41-50 |
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Haji Mohammadi Farimani R, Habibi Najafi M B, Fazli Bazaz B S, Edalatian M R, Bahrami A R. Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi. FSCT 2016; 14 (63) :41-50
URL: http://fsct.modares.ac.ir/article-7-11806-en.html
URL: http://fsct.modares.ac.ir/article-7-11806-en.html
Reza Haji Mohammadi Farimani 
, Mohammad Bagher Habibi Najafi , Bibi Sedighe Fazli Bazaz , Mohammad Reza Edalatian , Ahmad Reza Bahrami
, Mohammad Bagher Habibi Najafi , Bibi Sedighe Fazli Bazaz , Mohammad Reza Edalatian , Ahmad Reza Bahrami
Abstract: (8847 Views)
There is a global interest to study lactic acid bacteria (LAB) of artisanal fermented products like yoghurt for improving or replacing current strains used in commercial starter cultures. In this work, five traditional yoghurt samples were collected from different areas of Khorasan-e-Razavi. Grouping and identification of isolates were carried out on the basis of physiological and biochemical tests (non-molecular),as well as ARDRA technique and sequencing (molecular methods). Totally, 71 isolates including 33 Streptococcus thermophilus, 30 Lactobacillus delbrueckii (subsp. Bulgaricus and lactis), were identified as dominant strains in all yoghurt samples. Also 8 other isolates belonging to Lactobacillus helveticus, Pediococcus pentosaceus and Weissella cibaria were observed. Results of this research show the diversity of LAB population in collected samples.
Keywords: Key word: Traditional dairy products, Starter, Streptococcus thermophiles, Lactobacillus delbrueckii
Received: 2016/06/11 | Accepted: 2017/01/11 | Published: 2017/06/22
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