Abstract
Various traditional dairy products could be considered as an abundant source for Isolation/collection of new lactic acid bacteria (LAB) with unique characteristics. The present researchaimed to investigate the morphological, biochemical and genotypic characterization of dominant lactic acid bacteria that were isolated from traditional dairy products in Iranian tribes . A total of 75 samples of traditional yogurt, doogh from dairy units in Fars province were randomly collected. Isolation of lactic acid bacteria, biochemical and genotypic identification were conducted. Totally, 157 LAB isolates were selected. Cocci and rod shape LAB were 53.50% and 46.49%, respectively. Biochemical tests showed the occurrence of 40.6% of the strains were Streptococcus, 2.25% of the strains were enterococci and 20.3% of the strains were lactococci. Most isolated lactobacilli were related to Lactobacillus plantarum and Lactobacillus bulgaricus. Genetically the presence of the following species was verified: Lactococcus lactis subsp. cremoris, Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus fermentum, Lactococcus lactis subsp. lactis, Lactobacillus bulgaricus, Lactobacillus helveticus, and Lactobacillus casei. The current study showed that thestrains which were isolated from traditional dairy products were not only appropriatefor use as starter adjuncts or cultures, but also they may provide a valuable gene pool for research and production of commercial starters with specific traits.
Highlights
Fermentation is the most economical old methods for food preservation and storage that maintaince quality for long period (Mashak, Sodagari, Mashak, & Niknafs, 2014)
Various traditional dairy products could be considered as an abundant source for Isolation/collection of new lactic acid bacteria (LAB) with unique characteristics
The present researchaimed to investigate the morphological, biochemical and genotypic characterization of dominant lactic acid bacteria that were isolated from traditional dairy products in Iranian tribes
Summary
Fermentation is the most economical old methods for food preservation and storage that maintaince quality for long period (Mashak, Sodagari, Mashak, & Niknafs, 2014). The microorganisms present in food mostly specify the propertiesof the fermented food(flavor, texture, and acidity)andprovide several nutritional benefits These organisms exist as food natural microflora or resultfrom adding starter cultures in food fermentation (Abdi, Sheikh-Zeinoddin, & Soleimanian-Zad, 2006).Dairy starter cultures are vital to the production ofhigh quality and safeproducts in the modern dairy industry.Starter cultures are utilized as single strain, mixed strain, or multiple strains depending on the product type (El Soda, Ahmed, Omran, Osman, & Morsi, 2003). Lactic acid bacteria (LAB) are frequently known as dairy starter culture which are used in various fermented milk products (Moulay et al, 2006). LABs widely exist as indigenous raw milk microflora in nature These microorganisms are Gram-positive, catalase-negative andhaveanimportant part in food fermentation (Maqsood, Hasan, & Masud, 2013). The objective of the current research was to studythe phenotypic and genotypic diversity of dominant
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