Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product
محل انتشار: مجله علمی علوم بیولوژیکی، دوره: 1، شماره: 6
سال انتشار: 1391
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 410
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شناسه ملی سند علمی:
JR_SJBS-1-6_003
تاریخ نمایه سازی: 16 آذر 1394
چکیده مقاله:
Kimchi is the general term given to a group of acid fermented vegetable foods traditionally produced in Korea, China and other South Asian countries. In this study, two different formulations of Kimchi were produced in Iran. After acidification to pH=4.2, then LAB were isolated, enumerated and identified. Six strains of LAB were isolated from Kimchi during on the 3th day of fermentation processing with using MRS agar plates and then were on of identified on the basis of morphological, biochemical, and physiological characteristics. Isolates that were identified as Leu.mesenteroides (6.8%), L.bervis (11.28%), L.fructosus (13.5%), L.plantarum (16.5%), L.homohiochii (20.3%), and L.fermentum (31.6%) Thus, 93.2% of the isolates were Lactobacillus and the rest (6.8%) were leuconostoc. Also results showed that no significant difference between Iranian and Korean Kimchi about geniuses of LAB of Iranian and Korean Kimchi.
کلیدواژه ها:
نویسندگان
F Tabatabaei Yazdi
Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.
M Mohebbi
Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.
A Mortazavi
Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.
B Alizadeh Behbahani
Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.