Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi

Authors
Reza Haji Mohammadi Farimani
Mohammad Bagher Habibi Najafi
Bibi Sedighe Fazli Bazaz
Mohammad Reza Edalatian
Ahmad Reza Bahrami
Abstract
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
Journal of food science and technology(Iran)
Volume 14, Issue 63
June 2016
Pages 41-50