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Articles by A. Khalegh Babaki
Total Records ( 4 ) for A. Khalegh Babaki
  P. Azadnia , M. Karimi Jashni , M. Shah Ahmad Ghasemi , A. Khalegh Babaki , M.H. Zamani and N. Taarof
  Morphological, cultural, physiological and biochemical characteristics were employed to identify mesophilic lactobacilli isolated from yoghurt in different areas in Kazerun city, Fars province, Iran. From 15 yoghurt samples, a total of 220 mesophilic lactobacilli were determined. Additionally, the biochemical tests and API kit showed Lactobacillus plantarum 85 (38.63%), Lactobacillus brevis 76 (34.55%) and Lactobacillus casei subsp. casei 59 (26.82%). So, Lactobacillus plantarum were found to be the more dominant species. The current study constitutes the first step in the designing process of LAB starter cultures in order to protect the typical organoleptic characteristics of drinking yoghurt. However in the future, we can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
  P. Azadnia , A. Khalegh Babaki , M. Shah Ahmad Ghasemi , M. Karimi Jashni , M.H. Zamani and N. Taarof
  Morphological, cultural, physiological and biochemical characteristics were employed to identify Leuconostocs isolated from yoghurt in different areas in Kazerun city of Fars province in Iran. From 15 yoghurt samples a total of 34 Leuconostoc were determined. Additionally, our biochemical tests and API kit showed that all of them were Leuconostoc mesenteroides ssp. cremoris. The current study constitutes the first step in the designing process of LAB starter cultures in order to protect the typical organoleptic characteristics of traditional yoghurt. However in the future, we can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
  P. Azadnia , M. Shah Ahmad Ghasemi , M. Davanian Mohaghegh , M. Karimi Jashni , M.H. Zamani , A. Khalegh Babaki and N. Taarof
  Morphological, cultural, physiological and biochemical characteristics were employed to identify Lactococci isolated from yoghurt in different areas in Kazerun city of Fars province in Iran. From 15 yoghurt samples a total of 28 Lactococci were determined. Additionally, the biochemical tests and API kit showed that all of them were Lactococcus lactis subsp. cremoris. The current study constitutes the first step in the designing process of LAB starter cultures, in order to protect the typical organoleptic characteristics of traditional yoghurt. However, in the future can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
  P. Azadnia , M.H. Zamani , Shah Ahmad Ghasemi , A. Khalegh Babaki , M. Karimi Jashni and N. Taarof
  Morphological, cultural, physiological and biochemical characteristics were employed to identify thermophilic lactobacilli isolated from yoghurt in different areas in Kazerun city, Fars province, Iran. From 15 yoghurt samples a total of 99 thermophilic Lactobacilli were determined. Additionally, the biochemical tests and API kit showed Lactobacillus helveticus 25 (25.25%), Lactobacillus fermentum 20 (20.20%) and Lactobacillus delbrueckii sp. bulgaricus 54 (54.55%). So, Lactobacillus delbrueckii subsp. bulgaricus were found to be the more dominant species. The current study constitutes the first step in the designing process of thermophilic lactobacilli starter cultures, in order to protect the typical organoleptic characteristics of yoghurt. However, in the future can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
 
 
 
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