Identification of lactic acid bacteria isolated from Tarkhineh, a traditional Iranian fermented food

Authors

  • F. Tabatabaei-Yazdi 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
  • 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
  • A. Ghaitaranpour Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

Keywords:

Tarkhineh, fermentation, Lactic acid bacteria

Abstract

Tarkhineh is a traditional Iranian fermented product produced from a mixture of doogh and wheat grout. The purposes of the present study were identifying of lactic acid bacteria (LAB) isolated and Changes of lactic acid bacteria flora throughout spontaneous fermentation of Tarkhineh. Results have shown a total of ten strains of LAB were isolated from Tarkhineh on the 3th day of fermentation using MRS agar plates and identified on the basis of morphological, biochemical, and physiological characteristics. The isolates were identified as L.nagelii(67%), L.bifermentans(21.3%), Leu.cermoris(6%), L.fructosus(1.45%), L.fermentum(1%), L.intestinalis(0.9%), L.agilis(0.9%) L.acidipiscis(0.9%) was reportedand approximately %1 of isolated samples remained unknown. The naturally occurring lactic acid bacteria load was found to vary between 1.97×105 and 4.3×105 cfu/gr. The main source of lactic acid bacteria was found to be the doogh.

Published

2012-12-31

How to Cite

Tabatabaei-Yazdi, F. ., Alizadeh-Behbahani, B. ., Mohebbi, M. ., Mortazavi, A. ., & Ghaitaranpour, A. . (2012). Identification of lactic acid bacteria isolated from Tarkhineh, a traditional Iranian fermented food. Scientific Journal of Microbiology, 1(7), 152-159. Retrieved from http://sjournals.com/index.php/sjm/article/view/1406

Issue

Section

Original Article

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