Abstract
Forty-four samples of traditional Doogh and yoghurt were collected from 13 regions of 4 provinces in west of Iran (13 area) and analyzed using molecular methods including PCR, denaturing gradient gel electrophoresis (DGGE) of 16S rDNA, and sequencing. Moreover, collected samples as well as samples from industrially Doogh were analyzed with quantitative real-time PCR (RT-PCR). Analyzed 16S rRNA gene sequences of Doogh samples could be allocated to the presence of Lactobacillus spp. The typical yoghurt starter culture bacteria included four different Lactobacillus species with possible probiotic properties, L. acidophilus, L. helveticus, L. kefiranofaciens, and L. amylovorus. DGGE of traditional Doogh and yoghurt and RT-PCR of traditional Doogh and yoghurt and also industrial Doogh samples demonstrated that traditional Doogh and yoghurt show a higher abundance of total bacteria and lactobacilli and a higher bacterial diversity, respectively. Considering diversity and higher probiotic bacteria content in traditional Doogh, consumers’ healthiness in tribes and villages could be promoted with these indigenous products.
Highlights
Doogh is a fermented milk drink, obtained by dilution of yoghurt with drinking water, addition of salt, followed by heat treatment. This definition applies to the production of industrial Doogh with known starter cultures, normally Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus [2, 39]
The objective of our study was to analyze the diversity of traditional Doogh microbiota using 16S rDNA PCR–denaturing gradient gel electrophoresis (DGGE) method and clone library analysis
Comparison of the bacterial DGGE band patterns of traditional Doogh and yoghurt samples showed that many bands (Fig. 2) were similar but the diversity according to number of bands was significantly different (P ≤0.05) between traditional Doogh and yoghurt samples
Summary
Doogh is a fermented milk drink, obtained by dilution of yoghurt with drinking water, addition of salt, followed by heat treatment. This definition applies to the production of industrial Doogh with known starter cultures, normally Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus [2, 39]. Probiotic industrial Doogh uses specific commercial probiotic strains and is available on the market. Traditional Doogh is buttermilk with specific organoleptic properties and health benefits (Fig. 1), occurring as byproduct of butter production from yoghurt in goatskin or musk bags (Mashk). In traditional Doogh preparation, unknown starter cultures with unidentified characteristics for health and quality (e.g., texture, flavor, and appearance) are used.
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