isolation and identification of l. plantarum from iranian fermented cucumbers by conventional culture and pcr methods

نویسندگان

z. nilchian

e. rahimi

s.h. razavi

m. momeni shahraki

چکیده

the species of lactobacillus are widely present in many natural environments that areimportant in fermented processes. among these species some belong to the lactic acid bacteria group that areuseful in fermented food. one of the species of lactobacilli group such as l. plantarum provides health benefits,but their identification is one of the main issue. in order to proceed with this project, conventional culturemethod and pcr primers have been employed to identify l. plantarum. according to the conventional culturemethod, colonies were gram-positive and catalase-negative in the form of coccoid-rod, short, long, thin and fine.under the pcr conditions, l. plantarum and l. brevis strains were detected in only one sample at 250c. inchemical technique, l. plantarum was separated from l. brevis in four cultures medium with 4-7% nacl wherel. brevis became inactive. the isolated l. plantarum that was used in the fermented cucumbers prevented thegrowth and development of pathogenic organisms.

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Isolation and Identification of L. plantarum from Iranian Fermented Cucumbers by Conventional Culture and PCR Methods

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عنوان ژورنال:
journal of food biosciences and technology

ناشر: tehran science and research branch, islamic azad university

ISSN 2228-7086

دوره 06

شماره 1 2016

میزبانی شده توسط پلتفرم ابری doprax.com

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