TY  - JOUR
T1  - Isolation and Identification of Thermophilic Lactobacilli from Traditional Yoghurts of Tribes of Kazerun
AU - Azadnia, P. AU - Zamani, M.H. AU - Ghasemi, Shah Ahmad AU - Babaki, A. Khalegh AU - Jashni, M. Karimi AU - Taarof, N. 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 6
SP  - 774
EP  - 776
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.774.776
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.774.776
KW  - Isolation
KW  -identification
KW  -thermophilic lactobacilli
KW  -traditional yoghurt
KW  -Kazerun
KW  -Iran
AB  - Morphological, cultural, physiological and biochemical characteristics were employed to identify thermophilic lactobacilli isolated from yoghurt in different areas in Kazerun city, Fars province, Iran. From 15 yoghurt samples a total of 99 thermophilic Lactobacilli were determined. Additionally, the biochemical tests and API kit showed <I>Lactobacillus helveticus</I> 25 (25.25%), <I>Lactobacillus fermentum </I>20 (20.20%) and <I>Lactobacillus delbrueckii </I>sp. <I>bulgaricus </I>54 (54.55%). So, <I>Lactobacillus delbrueckii </I>subsp. <I>bulgaricus</I> were found to be the more dominant species. The current study constitutes the first step in the designing process of thermophilic lactobacilli starter cultures, in order to protect the typical organoleptic characteristics of yoghurt. However, in the future can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
ER  -