Title : ( Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product )
Authors: Farideh Tabatabaei yazdi , Mohebbat Mohebbi , Sayed Ali Mortazavi , behrooz alizadeh behbahani , arash ghaitaranpour , Mohammad Jouki ,
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Abstract
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.
Keywords
Kimchi Micro flora Identification of lactic acid bacteria
@article{paperid:1031925,
author = {Tabatabaei Yazdi, Farideh and Mohebbi, Mohebbat and Mortazavi, Sayed Ali and Alizadeh Behbahani, Behrooz and Ghaitaranpour, Arash and Jouki, Mohammad},
title = {Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product},
journal = {Scientific Journal of Biological Sciences},
year = {2012},
volume = {1},
number = {6},
month = {December},
issn = {2322-1968},
pages = {120--125},
numpages = {5},
keywords = {Kimchi
Micro flora
Identification of lactic acid bacteria},
}
%0 Journal Article
%T Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product
%A Tabatabaei Yazdi, Farideh
%A Mohebbi, Mohebbat
%A Mortazavi, Sayed Ali
%A Alizadeh Behbahani, Behrooz
%A Ghaitaranpour, Arash
%A Jouki, Mohammad
%J Scientific Journal of Biological Sciences
%@ 2322-1968
%D 2012
