SHORT TECHNICAL REPORT: ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM A HOLE IN GOLESTAN PROVINCE

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ZAREI YAM B.; KHOMEIRI M.; SADEGHI MAHOONAK A.R.; JAFARI S.M.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2013 | Volume:5 | Issue:2 Page(s): 131-148

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Title

SHORT TECHNICAL REPORT: ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM A HOLE IN GOLESTAN PROVINCE

Author(s)

ZAREI YAM B. | KHOMEIRI M. | SADEGHI MAHOONAK A.R. | JAFARI S.M. | Issue Writer Certificate

Keywords

FERMENTED CAMEL MILKQ2

GLYCEROLQ3

LACTOBACILLUS ACIDOPHILUSQ2

PROBIOTICQ2

Abstract

The lactic acid bacteria in 9 samples of the FERMENTED CAMEL MILK, Chal, taken from rural area and retail markets were identified on the basis of their physiological and morphological properties. From the samples, 93 LAB species including, 64 Bacillus (68.8%), 8 cocci 8.6%), 11 Coccobacillus (11.83%), 2 Streptococcus (2.15%) and 8 tetrade (8.6%) were identified. Among the lactobacillus species, Lactobacillus plantarum (13%) and in cocci shapes, different species of Leuconostoc (13%) were the predominant. All the isolates exept, Lactobacillus viridescens, Lactobacillus kefi and Lactobacillus delbrueckii subsp. Bulgaricus were fermented the galactose. Results showed all the isolates, aerobically growth at 37 C and only species identified as Leuconostoc mesenteroides subsp. Cremoris and Leuconostoc paramesenteroides could not grow at 30 C. Only Lactobacillus divergens feremented the GLYCEROL as carbon source and Lactobacillus fermentum produced the co2 from Sodium gluconate. Between the isolates only Lactobacillus helveticus and Leuconostoc mesenteroides could not grow in the presence of sodim chloride 2%. Many of lactic acid bacteria isolated from chal such as Lactobacillus fermentum, Lactobacillus reuteri, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus casei subsp. Paracesei, Lactobacillus casei subsp rhamnosus, Lactobacillus curvatus, Lactobacillus brevis, Lactobacillus delbrueckii subsp. Delbrueckii, LACTOBACILLUS ACIDOPHILUS and Lactobacillus gasseri classified in the PROBIOTIC bacteria group. Fortheremore, chal can be consider as a PROBIOTIC dairy product.

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APA: Copy

ZAREI YAM, B., KHOMEIRI, M., SADEGHI MAHOONAK, A.R., & JAFARI, S.M.. (2013). SHORT TECHNICAL REPORT: ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM A HOLE IN GOLESTAN PROVINCE. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 5(2), 131-148. SID. https://sid.ir/paper/240166/en

Vancouver: Copy

ZAREI YAM B., KHOMEIRI M., SADEGHI MAHOONAK A.R., JAFARI S.M.. SHORT TECHNICAL REPORT: ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM A HOLE IN GOLESTAN PROVINCE. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2013;5(2):131-148. Available from: https://sid.ir/paper/240166/en

IEEE: Copy

B. ZAREI YAM, M. KHOMEIRI, A.R. SADEGHI MAHOONAK, and S.M. JAFARI, “SHORT TECHNICAL REPORT: ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM A HOLE IN GOLESTAN PROVINCE,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 5, no. 2, pp. 131–148, 2013, [Online]. Available: https://sid.ir/paper/240166/en

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