IDENTIFICATION OF LACTOBACILLUS BACTERIA ISOLATED FROM TRADITIONAL RAW MILK MOTAL CHEESE USING POLYPHASIC APPROACH

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AZIZI F.; HABIBI NAJAFI M.B.; EDALATIAN M.R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:68 Page(s): 83-92

Download Full-Text

Persian Verion

View:

2,110

Download:

Cites:

Information Journal Paper

Title

IDENTIFICATION OF LACTOBACILLUS BACTERIA ISOLATED FROM TRADITIONAL RAW MILK MOTAL CHEESE USING POLYPHASIC APPROACH

Author(s)

AZIZI F. | HABIBI NAJAFI M.B. | EDALATIAN M.R. | Issue Writer Certificate

Keywords

LACTOBACILLUSQ1

MOTAL CHEESEQ2

16S RRNAQ2

Abstract

Lactic acid bacteria, a group of non-spore forming gram-positive microorganisms, in the form of cocci or bacilli which produce lactic acid as a major product of the carbohydrate fermentation. These bacteria produce several compounds such as bacteriocins that exhibit anti bacterial activity against pathogenic and spoilage bacteria which lead to increase the safety and shelf life of food. Lactic acid bacteria especially species of the genus LACTOBACILLUS are an indispensable part of intestinal microbiota in human and animals and were found in most probiotic products. The aim of this study was to isolate and identify the LACTOBACILLUS strains from microbiota of six samples of traditional MOTAL CHEESE. In order to achieve this objective, out of 180 strains of lactic acid bacteria from MOTAL CHEESE, 19 isolates using biochemical confirmed tests were selected as the genus of LACTOBACILLUS, using PCR amplification of 16S RRNA gene sequences methods. Finally, LACTOBACILLUS brevis, LACTOBACILLUS plantarum, LACTOBACILLUS casei and LACTOBACILLUS buchneri were found to be 13, 4, 1 and 1 isolates respectively. Determination the potential technological and probiotic characteristics of all isolates in order to introduce their appropriate application are underway.

Cites

No record.

References

No record.

Cite

APA: Copy

AZIZI, F., HABIBI NAJAFI, M.B., & EDALATIAN, M.R.. (2017). IDENTIFICATION OF LACTOBACILLUS BACTERIA ISOLATED FROM TRADITIONAL RAW MILK MOTAL CHEESE USING POLYPHASIC APPROACH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 83-92. SID. https://sid.ir/paper/72326/en

Vancouver: Copy

AZIZI F., HABIBI NAJAFI M.B., EDALATIAN M.R.. IDENTIFICATION OF LACTOBACILLUS BACTERIA ISOLATED FROM TRADITIONAL RAW MILK MOTAL CHEESE USING POLYPHASIC APPROACH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):83-92. Available from: https://sid.ir/paper/72326/en

IEEE: Copy

F. AZIZI, M.B. HABIBI NAJAFI, and M.R. EDALATIAN, “IDENTIFICATION OF LACTOBACILLUS BACTERIA ISOLATED FROM TRADITIONAL RAW MILK MOTAL CHEESE USING POLYPHASIC APPROACH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 83–92, 2017, [Online]. Available: https://sid.ir/paper/72326/en

Related Journal Papers