ANALYSIS OF STREPTOCOCCUS THERMOPHILUS COMMUNITY PROFILES OF DAIRY PRODUCTS FROM FARS, IRAN

Background and Aim: Streptococcus thermophilus is an optional, non-pathogenic, aerobic lactic acid bacterium, with a long history of application in locally fermented food and modern industrial products, especially yogurts. This species is known as safe bacteria and is defined as probiotic bacteria. Probiotics prevent the presence of harmful microorganisms in the body by connecting to the binding sites on the coating cells, competing with pathogenic bacteria to get nutrients, lowering pH, producing bacteriosin and H2O2.Methods:Methods: Ten grams of 50 samples of different dairy products were weed out on SM17 medium and incubated at 42 ° C. The initial identification were done according to the colony morphology, followed by the gram staining, oxidase and catalase enzyme tests. Different strains of Streptococci were later identified by the molecular method PCR analysis (16S rDNA)Results:: Based on the enzyme assays and the analysis of 50 samples, identification of different strains of Streptococci were identified, purified and replicated from the native dairy products of Fars provinceConclusion:: On average, 50 samples of 19 bacteria were isolated. The results of this study indicate that the frequency of this bacterium was 38% in dairy samples. It can be argued that Streptococcus thermophilus is easily isolated as a probiotic in dairy products and is used as a safe and safe bacterium in dairy products

Keywords:

Streptococcus thermophilus , dairy , safe bacteria