Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran
One hundred and twelve traditional dairy samples including yoghurt, doogh and raw milk were collected from Kermanshah, Kurdistan, Lorestan, Ilam and Markazi provinces in Iran. The bacteria were isolated based on standard procedure. The samples were sub-cultured on selective media, typical colonies w...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2012-06-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66560_8dd6538f04ddafde82da6aef356abfcd.pdf |
| _version_ | 1818750767211741184 |
|---|---|
| author | M. Ghobadi Dana A. Hatef Salmanian B. Yakhchali |
| author_facet | M. Ghobadi Dana A. Hatef Salmanian B. Yakhchali |
| author_sort | M. Ghobadi Dana |
| collection | DOAJ |
| description | One hundred and twelve traditional dairy samples including yoghurt, doogh and raw milk were collected from Kermanshah, Kurdistan, Lorestan, Ilam and Markazi provinces in Iran. The bacteria were isolated based on standard procedure. The samples were sub-cultured on selective media, typical colonies were examined microscopically and finally ninety three bacteria were selected for further analyses. The isolated bacteria were characterized by fermentation of 19 sugars and growing in 15 and 45 ºC, nitrate reduction, gelatin solidification and esculin degradation. In order to confirm the biochemical results, molecular analysis such as amplification of lactobacillus genus specific fragment with specific primer was carried out. The results showed that all isolates belong to lactobacillus. Four lactobacillus with specific properties were further identified by amplification and sequencing of 16S rDNA gene. These genes were submitted to gene bank in NCBI. The phylogenetic tree was constructed after comparing with other 16S rDNA genes. Results showed that two strains were similar to Lactobacillus crustorum which was recorded recently. |
| first_indexed | 2024-12-18T04:24:54Z |
| format | Article |
| id | doaj.art-4ca95cdb17ce4a9f88ea38177924af54 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-18T04:24:54Z |
| publishDate | 2012-06-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-4ca95cdb17ce4a9f88ea38177924af542022-12-21T21:21:08ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572012-06-01129911610.22101/jrifst.2012.06.21.12366560Isolation and identification of indigenous Lactobacilli in traditional dairy products in IranM. Ghobadi Dana0A. Hatef Salmanian1B. Yakhchali2Assistant Professor, Department of Microbiology, Standard Research InstituteAssociated Professor, Department of Plant Biotechnology, National Institute of Genetic Engineering and BiotechnologyAssociated Professor, Department of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and BiotechnologyOne hundred and twelve traditional dairy samples including yoghurt, doogh and raw milk were collected from Kermanshah, Kurdistan, Lorestan, Ilam and Markazi provinces in Iran. The bacteria were isolated based on standard procedure. The samples were sub-cultured on selective media, typical colonies were examined microscopically and finally ninety three bacteria were selected for further analyses. The isolated bacteria were characterized by fermentation of 19 sugars and growing in 15 and 45 ºC, nitrate reduction, gelatin solidification and esculin degradation. In order to confirm the biochemical results, molecular analysis such as amplification of lactobacillus genus specific fragment with specific primer was carried out. The results showed that all isolates belong to lactobacillus. Four lactobacillus with specific properties were further identified by amplification and sequencing of 16S rDNA gene. These genes were submitted to gene bank in NCBI. The phylogenetic tree was constructed after comparing with other 16S rDNA genes. Results showed that two strains were similar to Lactobacillus crustorum which was recorded recently.http://journals.rifst.ac.ir/article_66560_8dd6538f04ddafde82da6aef356abfcd.pdfdairy productiranlactobacillusmolecular biology |
| spellingShingle | M. Ghobadi Dana A. Hatef Salmanian B. Yakhchali Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī dairy product iran lactobacillus molecular biology |
| title | Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran |
| title_full | Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran |
| title_fullStr | Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran |
| title_full_unstemmed | Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran |
| title_short | Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran |
| title_sort | isolation and identification of indigenous lactobacilli in traditional dairy products in iran |
| topic | dairy product iran lactobacillus molecular biology |
| url | http://journals.rifst.ac.ir/article_66560_8dd6538f04ddafde82da6aef356abfcd.pdf |
| work_keys_str_mv | AT mghobadidana isolationandidentificationofindigenouslactobacilliintraditionaldairyproductsiniran AT ahatefsalmanian isolationandidentificationofindigenouslactobacilliintraditionaldairyproductsiniran AT byakhchali isolationandidentificationofindigenouslactobacilliintraditionaldairyproductsiniran |