Authors : P. Azadnia, M. Karimi Jashni, M. Shah Ahmad Ghasemi, A. Khalegh Babaki, M.H. Zamani and N. Taarof
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 Lactobacillus plantarum 85 (38.63%), Lactobacillus brevis 76 (34.55%) and Lactobacillus casei subsp. casei 59 (26.82%). So, Lactobacillus plantarum 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.
P. Azadnia, M. Karimi Jashni, M. Shah Ahmad Ghasemi, A. Khalegh Babaki, M.H. Zamani and N. Taarof, 2011. Isolation and Identification of Mesophilic Lactobacilli from Traditional Yoghurts of Tribes of Kazerun. Journal of Animal and Veterinary Advances, 10: 528-531.