M.H.  Zamani, A. Khalegh  Babaki, M. Shah  Ahmad Ghasemi, M. Karimi  Jashni, N.  Taarof, P.  Azadnia, 
    Isolation and Identification of Mesophilic Lactobacilli from Traditional Yoghurts of Tribes of Kazerun,
    Journal of Animal and Veterinary Advances,
    Volume 10,Issue 4,
    2011,
    Pages 528-531,
    ISSN 1680-5593,
    javaa.2011.528.531,
    (https://makhillpublications.co/view-article.php?doi=javaa.2011.528.531)
    Abstract: 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.
    Keywords: Iran;Lactic acid bacteria;dominant species;yoghurt;mesophilic lactobacillus;commercial use