Isolated microorganisms from Iranian grapes and its derivatives

BACKGROUND AND OBJECTIVES: The objective of this study was to monitor the microorganisms isolated from grapes and its derivative traditional products produced in Iran. MATERIAL AND METHODS: Four kinds of grapes cultivated summer of 2010 in vineyard of Takestan and also grape derived products from Shahrod, Hamedan and Takestan were used for this study. The samples were cultured in specific media to isolate the microorganisms that might grow on or pollute the products. RESULTS: Species of bacteria and fungi isolated from 4 kinds of grapes cultivated in Takestan graveyards and also from 2 kinds of derived traditional products; grape sap and sour grape (abe-ghure locally named), were taken from Takestan, Shahrod and Hamedan cities. Also, bacteria Bacillus spp., Micrococcus spp., Clostridium spp., and fungus of Penicillium spp., and Aspergillus spp. were isolated. CONCLUSION: The isolated bacteria were common microorganisms that grow in soil or in the organic fertilizer and may appear from the environments that samples were collected. These bacteria were not pathogenic to human. The fungus isolated from the grapes may harm humans as they produce toxin. The results suggested that bacterial diversity on grapes and its derived traditional products are expected to be monitored and described in all Iranian graveyards as Iran has been known as one of the world's biggest grape producers.