ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA IN TRADITIONAL PICKLES AND SALTED PICKLES FROM TEHRAN, IRAN

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SOLTAN DALLAL MOHAMMAD MAHDI; HOSSEINI MOSTAFA; DAVOODABADI ABOLFAZL; RAJABI ZAHRA; ZAMANI SAHAR

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Journal: Razi Journal of Medical Sciences Year:2016 | Volume:23 | Issue:143 Page(s): 81-90

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Title

ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA IN TRADITIONAL PICKLES AND SALTED PICKLES FROM TEHRAN, IRAN

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Keywords

PICKLEQ1

SALTED PICKLEQ1

LACTIC ACID BACTERIAQ1

PROBIOTICQ2

Abstract

Background: PICKLE and salted PICKLE are Iranian traditional fermented products. There are a lot of researches done about these groups of foods all over the world. According to few researches in this subject in Iran, the aim of this study was to isolate and identify the diversity of dominant LACTIC ACID BACTERIA in PICKLEs and salted PICKLEs.Methods: This research was performed by analyzing 70 samples of different PICKLE and salted PICKLEs. The isolates were identified as LAB by Gram staining and Catalase by using MRS agar. Then those strains were identified at the species level by physiological tests such as NH3 production from arginine, CO2 production from glucose in MRS broth containing inverted Durham tubes, growth at temperatures of 15°C, 30°C, 45°C in MRS broth and Carbohydrate fermentation.Results: In total, 114 presumptive LAB with Gram-positive and Catalase-negative properties were obtained from these samples. The results revealed that all isolates were identified as L.plantarum, L.brevis, L.pentosus, L.casei, L.paracasei and Leu.mesenteroides. The most predominant LAB in these PICKLEs was L. plantarum.Conclusion: The importance of LAB as an important group of PROBIOTICs and one of the most useful hurdles is clear. In other hand since vegetables are source of prebiotics, all kinds of PICKLEs can be one of the best choices for producing different kinds of nondairy PROBIOTIC functional food products. The results indicate dominant LAB in traditional PICKLEs and salted PICKLEs produced in Tehran, Iran which provides raw data for further studies to improve traditional or industrial production.

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APA: Copy

SOLTAN DALLAL, MOHAMMAD MAHDI, HOSSEINI, MOSTAFA, DAVOODABADI, ABOLFAZL, RAJABI, ZAHRA, & ZAMANI, SAHAR. (2016). ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA IN TRADITIONAL PICKLES AND SALTED PICKLES FROM TEHRAN, IRAN. RAZI JOURNAL OF MEDICAL SCIENCES (JOURNAL OF IRAN UNIVERSITY OF MEDICAL SCIENCES), 23(143), 81-90. SID. https://sid.ir/paper/10512/en

Vancouver: Copy

SOLTAN DALLAL MOHAMMAD MAHDI, HOSSEINI MOSTAFA, DAVOODABADI ABOLFAZL, RAJABI ZAHRA, ZAMANI SAHAR. ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA IN TRADITIONAL PICKLES AND SALTED PICKLES FROM TEHRAN, IRAN. RAZI JOURNAL OF MEDICAL SCIENCES (JOURNAL OF IRAN UNIVERSITY OF MEDICAL SCIENCES)[Internet]. 2016;23(143):81-90. Available from: https://sid.ir/paper/10512/en

IEEE: Copy

MOHAMMAD MAHDI SOLTAN DALLAL, MOSTAFA HOSSEINI, ABOLFAZL DAVOODABADI, ZAHRA RAJABI, and SAHAR ZAMANI, “ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA IN TRADITIONAL PICKLES AND SALTED PICKLES FROM TEHRAN, IRAN,” RAZI JOURNAL OF MEDICAL SCIENCES (JOURNAL OF IRAN UNIVERSITY OF MEDICAL SCIENCES), vol. 23, no. 143, pp. 81–90, 2016, [Online]. Available: https://sid.ir/paper/10512/en

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