Published in: نشریه بین المللی علوم تغذیه، دوره: 4، شماره: 1
COI code: JR_IJNS-4-1_008
Paper Language: English
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Authors Isolation and Identification of Lactic Acid Bacteria from a Traditional Fermented Fish Sauce (Mahyaveh) in Fars Province, IranNarjes Karparvar - Department of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
Hajieh Ghasemian Safaei - Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
Abdollah Derakhshandeh - Department of Pathobiology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
Fatemeh Hemmati - Student Research Committee, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Abstract:Background: Mahyaveh is a fermented fish sauce in southern parts of Iran. Lactic acid bacteria (LAB) are commonly dominant microorganisms in fermented fish products. These bacteria develop organoleptic characteristics of fermented foods and play a significant role in promoting their quality and safety. The present study aimed to identify LAB isolated from Mahyaveh using 16SrDNA gene sequences. Methods: Mahyaveh samples were collected from different regions of Fars province, southern Iran. Then, LAB colonies were isolated using specific media and identified by microscopic observations and biochemical tests. Afterwards, DNA was extracted, PCR was done by general primers of 16S rDNA, and the bacteria were recognized. Results: The 16S rDNA sequence of all isolates was related to Lactobacillus plantarum and Enterococcus faecium type strains. Conclusion: L. plantarum and E. faecium were shown to be prevalent LAB strains that could be used as starters in Mahyaveh fermentation in southern Iran.
Keywords:Lactic acid bacteria, Lactobacillus plantarum, Enterococcus faecium, Fermented fish sauce, Iran
COI code: JR_IJNS-4-1_008
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Karparvar, Narjes; Hajieh Ghasemian Safaei; Abdollah Derakhshandeh & Fatemeh Hemmati, 2019, Isolation and Identification of Lactic Acid Bacteria from a Traditional Fermented Fish Sauce (Mahyaveh) in Fars Province, Iran, International Journal of Nutrition Sciences 4 (1), https://www.civilica.com/Paper-JR_IJNS-JR_IJNS-4-1_008.htmlInside the text, wherever referred to or an achievement of this article is mentioned, after mentioning the article, inside the parental, the following specifications are written.
First Time: (Karparvar, Narjes; Hajieh Ghasemian Safaei; Abdollah Derakhshandeh & Fatemeh Hemmati, 2019)
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The University/Research Center Information:
Type: Medical University
Paper No.: 3184
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