Volume 13, Issue 54 (2015)                   FSCT 2015, 13(54): 1-14 | Back to browse issues page

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Tabataba i Yazdi F, Vasi i A R, Alizade Behbahani B. Isolation and Identification of Lactic Microbiota from Kimchi, produced in Iran, based on Biochemical and Molecular Methods. FSCT 2015; 13 (54) :1-14
URL: http://fsct.modares.ac.ir/article-7-11327-en.html
Isolation and Identification of Lactic Microbiota from Kimchi, produced in Iran, based on Biochemical and Molecular Methods
Farideh Tabataba i Yazdi , Ali Reza Vasi i , Behrooz Alizade Behbahani
Abstract:   (8109 Views)
Kimchi is a general term for fermented vegetables.The aim of this study was to isolate and identify the Lactic Acid Bacteria involved in spontaneous fermentation of this product used biochemical and molecular methods. In this study, after successive culture on specific media, in order to classify of 85 selected isolates that according to preliminary experiments seemed Lactic Acid Bacteria, physiological and biochemical tests were done and then fermentation of 10 different carbohydrates were performed. Based on these tests, 85 isolates were divided into 10 groups. Some isolates were selected from each group and 16S rRNA was amplified using universal primers. Diversity of lactic acid bacteria in Kimichi was as followings: Lactobacillus plantarum (41.17%), Lactobacillus fermentum (9.41%), Enterococcus faecalis (3.52%), Enterococcus faecium (7.06%), Leuconostoc citreum (2.35%), Leuconostoc mesenteroides (3.52%), Pediococcus pentosaceus (8.23%), Wisella cibaria (24.70%). This fermented product has a wide microbial diversity which originates from natural microbiota presented in the raw vegetable. Lactic acid bacteria can produce a variety of acids and enzymes which play an important role in development of unique flavor and tasteTherefore, this strains that isolated from Kimchi can be used in the food industry.
Keywords: Key words: Kimchi, Lactic flora, Biochemical tests, 16s rRNA
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Received: 2016/04/9 | Accepted: 2016/09/22 | Published: 2016/10/12
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