ISOLATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA FROM TARKHINEH AS A TRADITIONAL PRODUCT WITH MEDICINAL PROPERTIES AGAINST PATHOGENIC MICROORGANISMS

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TABATABAIE YAZDI F.; ALIZADEH BEHBAHANI B.; GHAITARANPOUR A.; MORTAZAVI A.

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Journal: SADRA MEDICAL SCIENCES JOURNAL Year:2014 | Volume:2 | Issue:3 Page(s): 245-255

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Title

ISOLATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA FROM TARKHINEH AS A TRADITIONAL PRODUCT WITH MEDICINAL PROPERTIES AGAINST PATHOGENIC MICROORGANISMS

Author(s)

TABATABAIE YAZDI F. | ALIZADEH BEHBAHANI B. | GHAITARANPOUR A. | MORTAZAVI A. | Issue Writer Certificate

Keywords

MICROORGANISMQ2

ISOLATIONQ2

IDENTIFICATIONQ2

LACTIC ACID BACTERIAQ2

Abstract

Background: Tarkhineh is a traditional fermented food of the western part of Iran (Kermanshah, Ilam, Kurdistan, and Lorestan). Wet Tarkhineh has antibacterial effects. In Kurdish regions, Tarkhineh is used as a traditional medicine for treatment of patients with symptoms of upper respiratory tract infections. The present study aimed to identify the flora of traditional and industrial Tarkhineh to determine its capacity as a traditional healthy food with probiotic potential.Methods: In this research, dried, wet, and industrial samples were examined regarding total microbial flora, pH, and moisture content. Then, various species of LACTIC ACID BACTERIA (LAB) were isolated in order to determine their biochemical and morphological features.Results: According to the results, wet Tarkhineh had the maximum amount of LAB, including 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%), and L.acidipiscis(0.9%). In addition, approximately 1% of the isolated samples remained unknown. Moreover, the industrially dried samples contained L.plantarum, while the sun-dried samples showed no LAB.Conclusions: Considering the high amount of LAB in wet Tarkhineh, the authorities are recommended to improve its production process. Overall, this food can be used as a beneficial dietary supplement.

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APA: Copy

TABATABAIE YAZDI, F., ALIZADEH BEHBAHANI, B., GHAITARANPOUR, A., & MORTAZAVI, A.. (2014). ISOLATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA FROM TARKHINEH AS A TRADITIONAL PRODUCT WITH MEDICINAL PROPERTIES AGAINST PATHOGENIC MICROORGANISMS. SADRA MEDICAL SCIENCES JOURNAL, 2(3), 245-255. SID. https://sid.ir/paper/238818/en

Vancouver: Copy

TABATABAIE YAZDI F., ALIZADEH BEHBAHANI B., GHAITARANPOUR A., MORTAZAVI A.. ISOLATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA FROM TARKHINEH AS A TRADITIONAL PRODUCT WITH MEDICINAL PROPERTIES AGAINST PATHOGENIC MICROORGANISMS. SADRA MEDICAL SCIENCES JOURNAL[Internet]. 2014;2(3):245-255. Available from: https://sid.ir/paper/238818/en

IEEE: Copy

F. TABATABAIE YAZDI, B. ALIZADEH BEHBAHANI, A. GHAITARANPOUR, and A. MORTAZAVI, “ISOLATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA FROM TARKHINEH AS A TRADITIONAL PRODUCT WITH MEDICINAL PROPERTIES AGAINST PATHOGENIC MICROORGANISMS,” SADRA MEDICAL SCIENCES JOURNAL, vol. 2, no. 3, pp. 245–255, 2014, [Online]. Available: https://sid.ir/paper/238818/en

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