Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: Introduction of a probiotic product

Authors

  • F. Tabatabaei Yazdi Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • M. Mohebbi Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • A. Mortazavi Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • B. Alizadeh Behbahani Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • A. Ghaitaranpour Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • M. Jouki Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

Keywords:

kimchi, micro flora, Identification of lactic acid bacteria

Abstract

Kimchi is the general term given to a group of acid fermented vegetable foods traditionally produced in Korea, China and other South Asian countries. In this study, two different formulations of Kimchi were produced in Iran. After acidification to pH=4.2, then LAB were isolated, enumerated and identified. Six strains of LAB were isolated from Kimchi during on the 3th day of fermentation processing with using MRS agar plates and then were on of identified on the basis of morphological, biochemical, and physiological characteristics. Isolates that were identified as Leu.mesenteroides (6.8%), L.bervis (11.28%), L.fructosus (13.5%), L.plantarum (16.5%), L.homohiochii (20.3%), and L.fermentum (31.6%) Thus, 93.2% of the isolates were Lactobacillus and the rest (6.8%) were leuconostoc. Also results showed that no significant difference between Iranian and Korean Kimchi about geniuses of LAB of Iranian and Korean Kimchi.

Published

2012-12-31

How to Cite

Tabatabaei Yazdi, F. ., Mohebbi, M. ., Mortazavi, A. ., Alizadeh Behbahani, B. ., Ghaitaranpour, A. ., & Jouki, M. . (2012). Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: Introduction of a probiotic product. Scientific Journal of Biological Sciences, 1(6), 120-125. Retrieved from http://sjournals.com/index.php/sjbs/article/view/1110

Issue

Section

Original Article