TY  - JOUR
T1  - Isolation and Identification of Mesophilic Lactobacilli from Traditional Yoghurts of Tribes of Kazerun
AU - Zamani, M.H. AU - Babaki, A. Khalegh AU - Ahmad Ghasemi, M. Shah AU - Jashni, M. Karimi AU - Taarof, N. AU - Azadnia, P. 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 4
SP  - 528
EP  - 531
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.528.531
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.528.531
KW  - Iran
KW  -Lactic acid bacteria
KW  -dominant species
KW  -yoghurt
KW  -mesophilic lactobacillus
KW  -commercial use
AB  - Morphological, cultural, physiological and biochemical characteristics were employed to identify mesophilic lactobacilli isolated from yoghurt in different areas in Kazerun city, Fars province, Iran. From 15 yoghurt samples, a total of 220 mesophilic lactobacilli were determined. Additionally, the biochemical tests and API kit showed <I>Lactobacillus plantarum</I> 85 (38.63%), <I>Lactobacillus brevis</I> 76 (34.55%) and <I>Lactobacillus casei </I>subsp. <I>casei</I> 59 (26.82%). So, <I>Lactobacillus plantarum</I> were found to be the more dominant species. The current study constitutes the first step in the designing process of LAB starter cultures in order to protect the typical organoleptic characteristics of drinking yoghurt. However in the future, we can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
ER  -