ISSN: 0973-7510

E-ISSN: 2581-690X

Nasim Azari1, Hamid Ezzatpanah1 , Maryam Tajabadi-Ebrahimi2 and Maryam Mizani1
1Department of Food Science and Technology,Faculty of Food Science and Technology, Science and Research Branch,Islamic Azad University, Tehran, Iran.
2Department of Science,Faculty of Science,Tehran Central Branch, Islamic Azad University,Tehran, Iran.
J Pure Appl Microbiol. 2015;9(Spl. Edn. 2):135-143
© The Author(s). 2015
Received: 10/06/2015 | Accepted: 13/08/2015 | Published: 30/11/2015
Abstract

The isolation and identification of natural starters is a need not only for the dairy industry, which still import starters abroad, but also for the preservation of natural lactic acid bacteria diversity of Iran. With this perspective, the aim of our study was the isolation of starters from local Iranian yoghurts and doogh, and studying about their biochemical characterization. Biochemical identification such as gas production from glucose and citrate, sugar fermentation, ammonia production from arginine, growing temperature and heat stability were down for strain identification. In this study, 23 cocci and 47 bacilli were isolated from local yoghurt and doogh. we found that the most of isolates from local dairy products are lactobacillus,homofermentative with the typical sugar fermentation profile and best growing temperature in 42°C.

Keywords

Doogh, Homofermentative, Starter, Yoghurt

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© The Author(s) 2015. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.