Isolation and Phenotypic Characterization of Lactobacillus Species from Various Dairy Products

This study was carried out to identify Lactobacillus species isolated from different kinds of traditional and local cheeses and yoghurts of Basmenj zone in Iran. The identities of the isolates were based on morphological, cultural, physiological and biochemical characteristics of lactobacilli as presented in the Bergey’s Manual of Systematic Bacteriology. Thirty seven lactic acid bacteria were isolated, according to all of the identification tests twenty seven of them belonged to the genus Lactobacillus, consisted of L. rhamnosus (69%), L. paracasei (15%) and L. fermentum (16%). The rest of isolates belonged to lactic acid cocci. Based on phenotypic characteristics of lactic acid bacteria, determination of original Iranian collection of local Lactobacillus species was carried out.