Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh

Autoren:Sayevand, Hamid Reza; Bakhtiary, Farzaneh; Pointner, Angelika; Remely, Marlene; Hippe, Berit; Hosseini, Hedayat (Ministry of Health and Medical Education); Haslberger, Alexander
Abstrakt:Forty-four samples of traditional Doogh and yoghurt were collected from 13 regions of 4 provinces in west of Iran (13 area)and analyzed using molecular methods including PCR, denaturing gradient gel electrophoresis (DGGE) of 16S rDNA, andsequencing. Moreover, collected samples as well as samples from industrially Doogh were analyzed with quantitative realtimePCR (RT-PCR). Analyzed 16S rRNA gene sequences of Doogh samples could be allocated to the presence of Lactobacillusspp. The typical yoghurt starter culture bacteria included four different Lactobacillus species with possible probioticproperties, L. acidophilus, L. helveticus, L. kefiranofaciens, and L. amylovorus. DGGE of traditional Doogh and yoghurtand RT-PCR of traditional Doogh and yoghurt and also industrial Doogh samples demonstrated that traditional Doogh andyoghurt show a higher abundance of total bacteria and lactobacilli and a higher bacterial diversity, respectively. Consideringdiversity and higher probiotic bacteria content in traditional Doogh, consumers’ healthiness in tribes and villages could bepromoted with these indigenous products.
Journaltitel:Current Microbiology
Peer reviewed:true
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