DIVERSITY OF LACTIC ACID BACTERIA COMMUNITIES IN “ASH KARDEH

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TABATABAEI YAZDI F.; VASIEE A.R.; ALIZADEH BEHBAHANI B.; MORTAZAVI S.A.; TABATABAEI YAZDI FORUZAN

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:53 Page(s): 1-14

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Title

DIVERSITY OF LACTIC ACID BACTERIA COMMUNITIES IN “ASH KARDEH" WITH USING 16S RRNA GENE SEQUENCE ANALYSIS AND ANTIMICROBIAL ACTIVITY EVALUATION OF LIKE-BACTERIOCIN COMPOUNDS

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Keywords

ASH KARDEHQ2

LACTIC ACID BACTERIAQ2

16S RRNAQ2

ANTAGONISTIC ACTIVITYQ2

BACTERIOCINQ2

Abstract

The aim of this work was identified lactic floraas a traditional fermented food and then evaluates antimicrobial activities of some strains. A total of 140 Gram-positive and catalase-negative isolates were subjected to grouping by physiological and biochemical tests and carbohydrates fermentation. Based on the results these 140 isolates were divided in to 9 groups. Two or three isolated were selected from each group and 16S RRNA was amplified using universal primers. Diversity of LACTIC ACID BACTERIA in horreh was as followings: Lactobacillus fermentum (30.00%), Lactobacillus plantarum (28.57%), Lactobacillus brevis (15.00%), Weissellacibaria (8.57%), Enterococcus (faecium and faecalis) (7.14 %), Leuconostoc (citreumand mesenteroides subsp. Mesenteroides) (6.42%) and Pediococcus pentosaceus (4.28%). ANTAGONISTIC ACTIVITY of 20 isolates (strains) of LACTIC ACID BACTERIAobtained from horreh was evaluated against food- borne bacteria. Sixteen isolates in Agar spot method and 14 isolates in well diffusion as say showed antibacterial activity against at least one of these indicators. Eight isolates including: Ent. faecium (1), Ent. faecalis (1), P. pentosaceus(1) and Lb. plantarum (2) exhibited the highest ANTAGONISTIC ACTIVITY toward Listeria innocoa. ANTAGONISTIC ACTIVITY of cell free supernatant (CFS) from Lb. plantarum showed the highest thermal stability. Also, two isolates belonging to: Ent. faecium, Ent. Faecalis presented antibacterial activity at pH=7. Only, the supernatant of Lb. plantarum was not influenced by proteinase K. The results showed that the supernatant of some isolates tested can be used as a bio preservative in food products.

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APA: Copy

TABATABAEI YAZDI, F., VASIEE, A.R., ALIZADEH BEHBAHANI, B., MORTAZAVI, S.A., & TABATABAEI YAZDI, FORUZAN. (2016). DIVERSITY OF LACTIC ACID BACTERIA COMMUNITIES IN “ASH KARDEH" WITH USING 16S RRNA GENE SEQUENCE ANALYSIS AND ANTIMICROBIAL ACTIVITY EVALUATION OF LIKE-BACTERIOCIN COMPOUNDS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(53), 1-14. SID. https://sid.ir/paper/72590/en

Vancouver: Copy

TABATABAEI YAZDI F., VASIEE A.R., ALIZADEH BEHBAHANI B., MORTAZAVI S.A., TABATABAEI YAZDI FORUZAN. DIVERSITY OF LACTIC ACID BACTERIA COMMUNITIES IN “ASH KARDEH" WITH USING 16S RRNA GENE SEQUENCE ANALYSIS AND ANTIMICROBIAL ACTIVITY EVALUATION OF LIKE-BACTERIOCIN COMPOUNDS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(53):1-14. Available from: https://sid.ir/paper/72590/en

IEEE: Copy

F. TABATABAEI YAZDI, A.R. VASIEE, B. ALIZADEH BEHBAHANI, S.A. MORTAZAVI, and FORUZAN TABATABAEI YAZDI, “DIVERSITY OF LACTIC ACID BACTERIA COMMUNITIES IN “ASH KARDEH" WITH USING 16S RRNA GENE SEQUENCE ANALYSIS AND ANTIMICROBIAL ACTIVITY EVALUATION OF LIKE-BACTERIOCIN COMPOUNDS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 53, pp. 1–14, 2016, [Online]. Available: https://sid.ir/paper/72590/en

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