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Paper Information

Journal:   IRANIAN JOURNAL OF PUBLIC HEALTH   AUGUST 2014 , Volume 43 , Number SUPPLEMENT 2; Page(s) 57 To 57.
 
Paper: 

STUDY OF PRODUCTION RATE OF LACTIC ACID IN COCCI STRAINS ISOLATED FROM DAIRY PRODUCTS OF IRAN AND MOLECULAR AND CHEMICAL IDENTIFICATION OF PREFERABLE STRAINS

 
 
Author(s):  NAZARLOTFI HODA*, GHOBADIDANA MARYAM
 
* ISLAMIC AZAD UNIVERSITY, ARAK, IRAN
 
Abstract: 

Background: This study has been conducted to screen local cocci strains isolated from traditional dairy in order to select the superior strains in terms of lactic acid L (+) production.
Methods: In the first step, screening of 63 local cocci strains in terms of lactic acid production rate was performed by titration method. To make sure of the results, the titration was performed in three repetitions from strains with higher lactic acid production rate. Cocci strains producing lactic acidat a high rate for which the production had been repeatable were evaluated in enzymatic method. Superior strains producing lactic acid L (+) isomer were biochemically identified by eighteen-hydrocarbon fermentation. Then the superior strains DNAs were extracted and their 16s rRNA gene was amplified and after determination of sequence, the strain identities were obtained in comparison with information available in genome bank.
Results: Variation in production rate of lactic acid among local cocci strains was studied and significant variations were observed. In the first stage the highest level of lactic acid production obtained 27.25 mg/gr and the lowest obtained 13.50 mg/gr. The amount of producing pure lactic acid L (+) in the selected superior strains by enzymatic method was reported to be 3.35, 3.05 and 2.97, respectively. The two superior strains Enterococcus faecium and pastori staphylococcus were detected. 16S rRNA gene of the superior strains was reported in NCBI (the US National Center for Biotechnology Information) with access No. KJ503199, KJ508200 and Kf735653.
Conclusion: Cocci strains are of the most remarkable industrial spices to produce lactic acid for their hemofermentative feature. In this study production of lactic acid L (+) by Enterococcus faecium and pastori staphylococcus strains was reported higher than that of the previous reports. By screening these strains in terms of lactic acid L (+) production, valid strains were obtained which can be used in production of pure lactic acid with lower total cost for applications in pharmaceutical and medical industries.

 
Keyword(s): SCREENING, COCCI, L (+) LACTIC ACID, MICROBIOLOGY, PCR
 
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