Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product
Journal Title: Scientific Journal of Biological Sciences - Year 2012, Vol 1, Issue 6
Abstract
Kimchi is the general term given to a group of acid fermented vegetable foods traditionally produced in Korea, China and other South Asian countries. In this study, two different formulations of Kimchi were produced in Iran. After acidification to pH=4.2, then LAB were isolated, enumerated and identified. Six strains of LAB were isolated from Kimchi during on the 3th day of fermentation processing with using MRS agar plates and then were on of identified on the basis of morphological, biochemical, and physiological characteristics. Isolates that were identified as Leu.mesenteroides (6.8%), L.bervis (11.28%), L.fructosus (13.5%), L.plantarum (16.5%), L.homohiochii (20.3%), and L.fermentum (31.6%) Thus, 93.2% of the isolates were Lactobacillus and the rest (6.8%) were leuconostoc. Also results showed that no significant difference between Iranian and Korean Kimchi about geniuses of LAB of Iranian and Korean Kimchi.
Authors and Affiliations
F. Tabatabaei Yazdi*| 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., B. Alizadeh Behbahani| 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., M. Jouki| Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.
Keywords
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