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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   NOVEMBER 2016 , Volume 13 , Number 57; Page(s) 185 To 202.
 
Paper: 

IDENTIFICATION OF MICROORGANISMS IN INDUSTRIAL IRANIAN DOOGH

 
 
Author(s):  BAGHERIPOOR FALLAH N., MORTAZAVIAN FARSANI S.A.M.*, HOSSEINI H., SHAHRAZ F., BAHADORI MONFARED A.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, NATIONAL NUTRITION AND FOOD TECHNOLOGY RESEARCH INSTITUTE, FACULTY OF NUTRITION SCIENCES AND FOOD TECHNOLOGY, SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES
 
Abstract: 

Doogh is a traditional Iranian fermented milk drink, which is produced by lactic fermentation of pasteurized milk. In order to isolate and identify the microorganisms present in Iran industrial Doogh samples, polymerase chain reaction (PCR) was applied. Doogh samples were 17 name brands. After conducting the preliminary identification by microscopic observations and biochemical tests, in order to verify the obtained results the samples were pure-cultured which was followed by PCR and sequencing. According to the results obtained through sequencing of 16S rRNA, the identified bacteria belonged to lactic acid bacteria (Lactobacillus brevis, L. fermentum, L. paracasei and L. gallinarum); gram-posetive spore-forming bacteria (Bacillus licheniformis, B. anthracis and B. subtilis) and acetic acid bacteria (Acetobacter tropicalis and A. indonesiensis). Moreover, based on the results obtained by sequencing of D1/D2 26S rDNA the identified yeasts were including Pichia fermentans, Saccaromyces unisporous and Cryptococcus magnus. The obtaining of present study illustrated that in addition to identified non-starter lactic acid bacteria, other types of bacteria and yeasts were found in Iran industrial Doogh samples.

 
Keyword(s): IRAN INDUSTRIAL DOOGH, PCR, NON-STARTER LACTIC ACID BACTERIA, BACILLUS AND ACETOBACTER BACTERIA, YEASTS
 
 
References: 
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Citations: 
 
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APA: Copy

BAGHERIPOOR FALLAH, N., & MORTAZAVIAN FARSANI, S., & HOSSEINI, H., & SHAHRAZ, F., & BAHADORI MONFARED, A. (2016). IDENTIFICATION OF MICROORGANISMS IN INDUSTRIAL IRANIAN DOOGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(57), 185-202. https://www.sid.ir/en/journal/ViewPaper.aspx?id=513582



Vancouver: Copy

BAGHERIPOOR FALLAH N., MORTAZAVIAN FARSANI S.A.M., HOSSEINI H., SHAHRAZ F., BAHADORI MONFARED A.. IDENTIFICATION OF MICROORGANISMS IN INDUSTRIAL IRANIAN DOOGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2016 [cited 2021September17];13(57):185-202. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=513582



IEEE: Copy

BAGHERIPOOR FALLAH, N., MORTAZAVIAN FARSANI, S., HOSSEINI, H., SHAHRAZ, F., BAHADORI MONFARED, A., 2016. IDENTIFICATION OF MICROORGANISMS IN INDUSTRIAL IRANIAN DOOGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 13(57), pp.185-202. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=513582.



 
 
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