The Isolation and Identification of Dominant Lactic Acid Bacteria by the Sequencing of the 16S rRNA in Traditional Cheese (Khiki) in Semnan, Iran | Zendy

Mahnoosh Parsaeimehr | Zendy; Maryam Khazaei | Zendy; Ashkan Jebelli Javan | Zendy; Hamid Staji | Zendy

Open Access

The Isolation and Identification of Dominant Lactic Acid Bacteria by the Sequencing of the 16S rRNA in Traditional Cheese (Khiki) in Semnan, Iran

Author(s) -

Mahnoosh Parsaeimehr,

Maryam Khazaei,

Ashkan Jebelli Javan,

Hamid Staji

Publication year - 2019

Publication title -

journal of human environment and health promotion

Language(s) - English

Resource type - Journals

eISSN - 2476-549X

pISSN - 2476-5481

DOI - 10.29252/jhehp.5.1.3

Subject(s) - isolation (microbiology) , 16s ribosomal rna , lactic acid , bacteria , identification (biology) , biology , ribosomal rna , food science , microbiology and biotechnology , biochemistry , genetics , gene , botany

Lactic acid bacteria (LAB) comprise a wide range of genetically distinct bacterial genera, which are highly significant to the food industry and are routinely used in various fermented food products, including dairy products, plant products, and meat [1]. LAB are used in food products for the reduction of food spoilage and extending the shelf life of food products. Today, the beneficial health effects of the bacterial genera belonging to LAB, especially Bifidobacterium spp. and Lactobacillus spp., have resulted in their increased applications for the production of healthy products, which are referred to as probiotics [2]. Journal of Human, Environment, and Health Promotion

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