ISOLATION AND IDENTIFICATION OF LACTIC MICROBIOTA FROM KIMCHI, PRODUCED IN IRAN, BASED ON BIOCHEMICAL AND MOLECULAR METHODS

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.

TABATABAEI YAZDI F.; VASIEE A.R.; ALIZADEH BEHBAHANI B.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:54 Page(s): 1-14

Download Full-Text

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

Persian Verion

View:

798

Download:

Cites:

Information Journal Paper

Title

ISOLATION AND IDENTIFICATION OF LACTIC MICROBIOTA FROM KIMCHI, PRODUCED IN IRAN, BASED ON BIOCHEMICAL AND MOLECULAR METHODS

Author(s)

TABATABAEI YAZDI F. | VASIEE A.R. | ALIZADEH BEHBAHANI B. | Issue Writer Certificate

Keywords

KIMCHIQ2

LACTIC FLORAQ2

BIOCHEMICAL TESTSQ2

16S RRNAQ2

Abstract

KIMCHI is a general term for fermented vegetables. The aim of this study was to isolate and identify the Lactic Acid Bacteria involved in spontaneous fermentation of this product used biochemical and molecular methods. In this study, after successive culture on specific media, in order to classify of 85 selected isolates that according to preliminary experiments seemed Lactic Acid Bacteria, physiological and BIOCHEMICAL TESTS were done and then fermentation of 10 different carbohydrates were performed. Based on these tests, 85 isolates were divided into 10 groups. Some isolates were selected from each group and 16S RRNA was amplified using universal primers. Diversity of lactic acid bacteria in Kimichi was as followings: Lactobacillus plantarum (41.17%), Lactobacillus fermentum (9.41%), Enterococcus faecalis (3.52%), Enterococcus faecium (7.06%), Leuconostoc citreum (2.35%), Leuconostoc mesenteroides (3.52%), Pediococcus pentosaceus (8.23%), Wisella cibaria (24.70%). This fermented product has a wide microbial diversity which originates from natural microbiota presented in the raw vegetable. Lactic acid bacteria can produce a variety of acids and enzymes which play an important role in development of unique flavor and taste Therefore, this strains that isolated from KIMCHI can be used in the food industry.

Cites

No record.

References

No record.

Cite

APA: Copy

TABATABAEI YAZDI, F., VASIEE, A.R., & ALIZADEH BEHBAHANI, B.. (2016). ISOLATION AND IDENTIFICATION OF LACTIC MICROBIOTA FROM KIMCHI, PRODUCED IN IRAN, BASED ON BIOCHEMICAL AND MOLECULAR METHODS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(54), 1-14. SID. https://sid.ir/paper/72391/en

Vancouver: Copy

TABATABAEI YAZDI F., VASIEE A.R., ALIZADEH BEHBAHANI B.. ISOLATION AND IDENTIFICATION OF LACTIC MICROBIOTA FROM KIMCHI, PRODUCED IN IRAN, BASED ON BIOCHEMICAL AND MOLECULAR METHODS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(54):1-14. Available from: https://sid.ir/paper/72391/en

IEEE: Copy

F. TABATABAEI YAZDI, A.R. VASIEE, and B. ALIZADEH BEHBAHANI, “ISOLATION AND IDENTIFICATION OF LACTIC MICROBIOTA FROM KIMCHI, PRODUCED IN IRAN, BASED ON BIOCHEMICAL AND MOLECULAR METHODS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 54, pp. 1–14, 2016, [Online]. Available: https://sid.ir/paper/72391/en

Related Journal Papers