Morphological, cultural, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from drinking yoghurt in different areas in Fars province, Iran. From 18 drinking yoghurt samples a total of 673 LAB positives were determined, in which 117 (17.38%) and 556 (82.62%) were identified as lactic acid cocci and lactic acid bacilli, respectively. Addi...

71 samples of milk and dairy products were collected from 18 cities throughout Iran. 93 strains of lactic acid bacteria (LAB) were isolated and assayed against four opportunistic patho gens including E. coli, proteus and klebsiella as gram-negative and S. aureus as a gram-positive organism. All indicators (organisms) were hospital strains. Among isolated bacteria, lactobacilli (37 isolates)...

MIPs (major intrinsic proteins), also known as aquaporins, are membrane proteins that channel water and/or uncharged solutes across membranes in all kingdoms of life. Considering the enormous number of different bacteria on earth, functional information on bacterial MIPs is scarce. In the present study, six MIPs [glpF1 (glycerol facilitator 1)-glpF6] were identified in the genome of the Gram-po...

In this study, the use of chitosan prepared in different solvents (acetic acid, lactic acid) as a coating material was researched. The lowest mean pH, TBARS and TVB-N values among the treatment groups were observed in the acetic acid group. Similarly, the lowest growth of aerobic, lactic acid and Pseudomonas bacteria was recorded in this group. The growth of aerobic bacteria in the fillets that...

A number of Lactobacillus species, Bifidobacterium sp, Saccharomyces boulardii, and some other microbes have been proposed as and are used as probiotic strains, i.e. live microorganisms as food supplement in order to benefit health. The health claims range from rather vague as regulation of bowel activity and increasing of well-being to more specific, such as exerting antagonistic effect on the...

Lactic acid bacteria (LAB) are commonly found on human and animal mucous membranes in dairy products and naturally on some plant surfaces. They are normal residents of the gastrointestinal tract of human beings. Several species are commercially used in production of fermented milks, yoghurt, other dairy and meat products, as well as other foods. The antimicrobial activities of LAB have been kno...

Lactic acid bacteria (LAB) is a heterotrophic Gram-positive bacteria which under goes lactic acid fermentations and leads to production of lactic acid as an end product. LAB includes Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus which are grouped together in the family lactobacillaceae. LAB shows numerous antimicrobial activities due to production of antibacterial and a...