The Isolation and Identification of Dominant Lactic Acid Bacteria by the Sequencing of the ۱۶S rRNA in Traditional Cheese (Khiki) in Semnan, Iran
- سال انتشار: 1397
- محل انتشار: مجله انسان، محیط زیست و ارتقاء سلامت، دوره: 5، شماره: 1
- کد COI اختصاصی: JR_JHEHP-5-1_003
- زبان مقاله: انگلیسی
- تعداد مشاهده: 110
نویسندگان
Department of Food Hygiene, School of Veterinary Medicine, Semnan University, Semnan, Iran.
Department of Food Hygiene, School of Veterinary Medicine, Semnan University, Semnan, Iran.
Department of Food Hygiene, School of Veterinary Medicine, Semnan University, Semnan, Iran.
Department of Pathobiology, School of Veterinary Medicine, Semnan University, Semnan, Iran.
چکیده
Background: Identification of the dominant lactic acid bacteria involved in the production of traditional cheese in Semnan could be the initiative to protect national genetic resources and produce industrial cheese with desirable texture and organoleptic characteristics similar to traditional cheeses. The present study aimed to determine the biochemical, physiological, and phenotypic properties of the dominant strains of the lactic acid bacteria (LAB) isolated from the traditional cheese in Semnan, Iran using ۱۶S rRNA gene sequence analysis. Methods: In total, ۱۴ cheese samples were randomly collected from the northern countryside of Semnan, Iran. The isolated gram-positive and catalase-negative colonies were analyzed in terms of morphology, culture, physiology, biochemical properties, and carbohydrate fermentation pattern. Following that, the LAB isolates were identified based on ۱۶S rRNA gene sequence analysis, and a phylogenetic tree was drawn for the bacterial strains. Results: In this study, ۱۰۵ isolates were determined, ۵۸ of which (۵۵.۲۴%) belonged to the genus Lactobacilli, and ۴۷ isolates (۴۴.۷۶%) belonged to the genus Enterococci. According to the biochemical tests and ۱۶S rDNA sequencing, the identified dominant Lactobacillus species included L. plantarum (۵۳.۶%), L. paracasei (۳۲.۷%), and L. casei (۱۳.۷%). In addition, most of the Enterococcus species were E. faecium (۷۴.۴۷%) and E. durans (۲۵.۵۳%). Conclusion: According to the results, exploring the microbiological diversity of traditional cheese could contribute to the selection of proper bacterial strains for the manufacturing of products with consistent quality and original taste on an industrial scale.کلیدواژه ها
Traditional cheese, Lactic acid bacteria, ۱۶s rDNA sequencingاطلاعات بیشتر در مورد COI
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