Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

authors:

avatar Saman Mahdavi ORCID 1 , * , avatar Alireza Isazadeh 2 , avatar Saba Haj Azimian 2 , avatar Nazila Moghtaran Bonab 3 , avatar Fariba Shekar 4 , avatar Ali Asgharian 5

Department of Microbiology, Maragheh Branch, Islamic Azad University, Maragheh, Iran
Department of Genetic, Tabriz Branch, Islamic Azad University, Tabriz, Iran
Department of Molecular Biology, Tabriz University, Tabriz, Iran
Department of Food Engineering, Maragheh Branch, Islamic Azad University, Maragheh, Iran
Department of Microbiology, Bonab Branch, Islamic Azad University, Bonab, Iran

how to cite: Mahdavi S, Isazadeh A, Haj Azimian S, Moghtaran Bonab N, Shekar F, et al. Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City. Int J Infect. 2018;5(1):e62152. doi: 10.5812/iji.62152.

Abstract

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.

Copyright © 2017, International Journal of Infection. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.