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Identification of lactic acid bacteria isolated from Tarkhineh, a traditional Iranian fermented food

Author(s): Faride Tabatabaee | Behrooz Alizadeh Behbahani | Mohebbat Mohebbi | Seyyed Ali Mortazavi | Arash Ghaitaranpour

Journal: Scientific Journal of Microbiology
ISSN 2322-2948

Volume: 1;
Issue: 7;
Start page: 152;
Date: 2013;
Original page

Keywords: Tarkhineh | fermentation | Lactic acid bacteria.

Tarkhineh is a traditional Iranian fermented product produced from a mixture of doogh and wheat grout. The purposes of the present study were identifying of lactic acid bacteria (LAB) isolated and Changes of lactic acid bacteria flora throughout spontaneous fermentation of Tarkhineh. Results have shown a total of ten strains of LAB were isolated from Tarkhineh on the 3th day of fermentation using MRS agar plates and identified on the basis of morphological, biochemical, and physiological characteristics. The isolates were identified as L.nagelii(67%), L.bifermentans(21.3%), Leu.cermoris(6%), L.fructosus(1.45%), L.fermentum(1%), L.intestinalis(0.9%), L.agilis(0.9%) L.acidipiscis(0.9%) was reported, and approximately %1 of isolated samples remained unknown. The naturally occurring lactic acid bacteria load was found to vary between 1.97×105 and 4.3×105 cfu/gr. The main source of lactic acid bacteria was found to be the doogh.
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