Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product

Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product abstract

Kimchi is the general term given to a group of acid fermented vegetable foods traditionally produced in Korea, China and other South Asian countries. In this study, two different formulations of Kimchi were produced in Iran. After acidification to pH=4.2, then LAB were isolated, enumerated and identified. Six strains of LAB were isolated from Kimchi during on the 3th day of fermentation processing with using MRS agar plates and then were on of identified on the basis of morphological, biochemical, and physiological characteristics. Isolates that were identified as Leu.mesenteroides (6.8%), L.bervis (11.28%), L.fructosus (13.5%), L.plantarum (16.5%), L.homohiochii (20.3%), and L.fermentum (31.6%) Thus, 93.2% of the isolates were Lactobacillus and the rest (6.8%) were leuconostoc. Also results showed that no significant difference between Iranian and Korean Kimchi about geniuses of LAB of Iranian and Korean Kimchi.

Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product Keywords:

Kimchi , Micro flora , Identification of lactic acid bacteria

Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product authors

F Tabatabaei Yazdi

Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.

M Mohebbi

Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.

A Mortazavi

Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.

B Alizadeh Behbahani

Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.

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https://civilica.com/doc/406764

Document National Code:

JR_SJBS-1-6_003

Index date: 7 December 2015

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Tabatabaei Yazdi, F and Mohebbi, M and Mortazavi, A and Alizadeh Behbahani, B,1391,Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product,https://civilica.com/doc/406764

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Ranking of Ferdowsi University of Mashhad

Type of center: دانشگاه دولتی

Paper count: 45,526

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