Identification of lactic acid bacteria isolated from Tarkhineh, a traditional Iranian fermented food
Journal Title: Scientific Journal of Microbiology - Year 2012, Vol 1, Issue 7
Abstract
Tarkhineh is a traditional Iranian fermented product produced from a mixture of doogh and wheat grout. The purposes of the present study were identifying of lactic acid bacteria (LAB) isolated and Changes of lactic acid bacteria flora throughout spontaneous fermentation of Tarkhineh. Results have shown a total of ten strains of LAB were isolated from Tarkhineh on the 3th day of fermentation using MRS agar plates and identified on the basis of morphological, biochemical, and physiological characteristics. The isolates were identified as L.nagelii(67%), L.bifermentans(21.3%), Leu.cermoris(6%), L.fructosus(1.45%), L.fermentum(1%), L.intestinalis(0.9%), L.agilis(0.9%) L.acidipiscis(0.9%) was reported, and approximately %1 of isolated samples remained unknown. The naturally occurring lactic acid bacteria load was found to vary between 1.97×105 and 4.3×105 cfu/gr. The main source of lactic acid bacteria was found to be the doogh.
Authors and Affiliations
F. Tabatabaei-Yazdi*| Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran., B. Alizadeh-Behbahani| Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran., M. Mohebbi| Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran., A. Mortazavi| Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran., A. Ghaitaranpour| Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.
Keywords
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