Isolation and characterization of lactic acid bacteria in traditional dairy products (Richal Masti)

Document Type : Research Paper


In this study, some of the Richal that consist of traditional Yoghurt, local herbs and salt were prepared, then, put in Mashk. Sample was prepared at aseptic condition. After growth of bacteria on special culture media, the bacteria on the media were isolated and purification. In continue, some testes as biochemical, antibacterial properties, inoculation variant and growth conditions in different medias, temperature and time, were investigated. 30colony were isolated and purified. All the strains were Gram-positive, 28 colonies catalase-negative, 26 colonies homo fermentative, 1 Colony hetero fermentative, 20 colonies aerotolerant, 10 colonies obligate anaerobic. In Sherman test, thermal stability of 13 colonies was determined. All strains were grown on different media broth, Agar and fermented milk that best growth on Agar medias were Lacto Agar and Milk Agar. The strains versus on 3 food spoilage included S.tуphimurium, B. subtilis, В. Thuringensis were assessed which all of them have shown antibacterial properties on the bacteria of salmonella was resistance than other.


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