Background:Lactobacillus is the most important group of lactic acid bacteria that produce acid lactic through fermentation of glucose, which is an important process in dairy production. Due to the natural microbic ecosystems of milk, the traditional dairy products provide a suitable culture for growth and proliferation of Lactobacillus strains.
Objectives:The aim of this study was to investigate Lactobacillus species from domestic dairy products of Mahabad city.
Methods:In this study, 90 samples of cheese, yogurt, and dough were collected from the nearby villages of Mahabad. For the isolation of Lactobacillus, samples were cultured in MRS agar and grown colonies were tested gram stain, catalase test, and morphology. Catalase-negative, gram positive, and without spores bacillus identification and purification. Then, oxidase tests, reduce nitrate, and oxidation-reduction was performed on the SIM medium. To identify species of Lactobacillus, growth in 15°C - 45°C, gas production from glucose with Durham tube to detect homo or hetero Fermentative, and fermentation Fructose, Maltose, Lactose, Galactose, Mannose, Ribose, Arabinose, Xylose, Cellobiose, Inositol, Mannitol, Melezitose, Melibiose, Raffinose, Rhamnose, Trehalose, Salicin, Glycerol and Gluconate and esculin hydrolysis were studied.
Results:In 3 products, Lactobacillus plantarum strain was identified, which was in cheese (46%) in comparison with yogurt and dough (respectively 13% and 36%).
Conclusions:Based on findings in this study, Cheese provides better culture for growth and proliferation of Lactobacillus when compared with yogurt and dough and the Lactobacillus plantarum strain was the most of milk microflora and traditional dairy products of Mahabad town.
This article is retracted by EIC request.