Evaluation of Spoilage-Related Bacterial Diversity of Iranian Doogh by Biochemical And Molecular Techniques View Full Text


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Article Info

DATE

2021-09-09

AUTHORS

Mojgan Yazdi, Mahboobe Sarabi-Jamab, Abolfazl Pahlevanlo

ABSTRACT

Iranian drinking yogurt (Doogh) is one of the traditional beverages that are commonly consumed and commercialized in Iran. The spoilage of Doogh is caused by a wide diversity of microorganisms such as bacterial and fungal flora. In the present study, twenty contaminated Doogh samples with signs of spoilage such as swelling, off-odor and bitter taste were collected from an industrial dairy factory of Khorasan Razavi province in Iran. In total, 20 isolates of bacteria were identified. Initially, biochemical tests such as catalase, oxidase, sugars fermentation, starch hydrolysis, Voges–Proskauer, indole, ability to grow at 6.5% NaCl salt concentration, motility and citrate utilization tests were conducted for identification. Also, for final confirmation, all the isolates were subjected to molecular investigation using 16S rRNA. The existence of five bacterial genera including Acinetobacter (50%), Bacillus (35%), Klebsiella (5%), Moraxella (5%), and Lactococcus (5%) was verified. Acinetobacter johnsonii and Bacillus licheniformis were the predominant species in all Doogh samples. Identification of the exact type of microorganisms will be playing, effective role to apply appropriate strategies to control (reduce or eliminate) the microbial spoilage. More... »

PAGES

829-837

References to SciGraph publications

  • 2018-07-07. Purification and characterization of a broad spectrum bacteriocin produced by a selected Lactococcus lactis strain 63 isolated from Indian dairy products in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2009-09-05. Microbiological Spoilage of Dairy Products in COMPENDIUM OF THE MICROBIOLOGICAL SPOILAGE OF FOODS AND BEVERAGES
  • 2015-08-19. Advantages and limitations of potential methods for the analysis of bacteria in milk: a review in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2014-04-13. Bacillus cereus food poisoning: international and Indian perspective in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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    http://scigraph.springernature.com/pub.10.1007/s40011-021-01265-8

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    http://dx.doi.org/10.1007/s40011-021-01265-8

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