TY - JOUR AU - JAFARI, MARYAM AU - Shariatifar, Nabi AU - Jahed Khaniki, Gholamreza AU - sayadi, mehran AU - Abdollahi , Abbas PY - 2021/10/01 Y2 - 2024/03/28 TI - MOLECULAR CHARACTERIZATION OF ISOLATED LACTIC ACID BACTERIA FROM DIFFERENT TRADITIONAL DAIRY PRODUCTS OF TRIBES IN THE FARS PROVINCE, IRAN JF - Journal of microbiology, biotechnology and food sciences JA - J microb biotech food sci VL - 11 IS - 2 SE - Microbiology DO - 10.15414/jmbfs.3621 UR - https://office2.jmbfs.org/index.php/JMBFS/article/view/3621 SP - e3621 AB - <p>Various traditional dairy products could be considered as an abundant source for Isolation/collection of new lactic acid bacteria (LAB) with unique characteristics. The present researchaimed to investigate the morphological, biochemical and genotypic characterization of dominant lactic acid bacteria that were isolated from traditional dairy products in Iranian tribes . A total of 75 samples of traditional yogurt, doogh from dairy units in Fars province were randomly collected. Isolation of lactic acid bacteria, biochemical and genotypic identification were conducted. Totally, 157 LAB isolates were selected. Cocci and rod shape LAB were 53.50% and 46.49%, respectively. Biochemical tests showed the occurrence of 40.6% of the strains were <em>Streptococcus</em>, 2.25% of the strains were enterococci and 20.3% of the strains were lactococci. Most isolated lactobacilli were related to <em>Lactobacillus</em> <em>plantarum</em> and <em>Lactobacillus</em> <em>bulgaricus</em>. Genetically the presence of the following species was verified: <em>Lactococcus</em> <em>lactis</em> subsp. <em>cremoris</em>, <em>Lactobacillus</em> <em>plantarum</em>,<em> Streptococcus</em> <em>thermophilus</em>, <em>Lactobacillus</em> <em>fermentum</em>,<em> Lactococcus</em> <em>lactis</em> subsp. <em>lactis</em>, <em>Lactobacillus</em> <em>bulgaricus</em>,<em> Lactobacillus</em> <em>helveticus</em>, and<em> Lactobacillus</em> <em>casei</em>. The current study showed that thestrains which were isolated from traditional dairy products were not only appropriatefor use as starter adjuncts or cultures, but also they may provide a valuable gene pool for research and production of commercial starters with specific traits.</p> ER -