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Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh

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, and sequencing. Moreover, collected samples as well as samples f...

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Autores principales: Sayevand, Hamid Reza, Bakhtiary, Farzaneh, Pointner, Angelika, Remely, Marlene, Hippe, Berit, Hosseini, Hedayat, Haslberger, Alexander
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5842502/
https://www.ncbi.nlm.nih.gov/pubmed/29164291
http://dx.doi.org/10.1007/s00284-017-1392-x
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author Sayevand, Hamid Reza
Bakhtiary, Farzaneh
Pointner, Angelika
Remely, Marlene
Hippe, Berit
Hosseini, Hedayat
Haslberger, Alexander
author_facet Sayevand, Hamid Reza
Bakhtiary, Farzaneh
Pointner, Angelika
Remely, Marlene
Hippe, Berit
Hosseini, Hedayat
Haslberger, Alexander
author_sort Sayevand, Hamid Reza
collection PubMed
description 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, and sequencing. Moreover, collected samples as well as samples from industrially Doogh were analyzed with quantitative real-time PCR (RT-PCR). Analyzed 16S rRNA gene sequences of Doogh samples could be allocated to the presence of Lactobacillus spp. The typical yoghurt starter culture bacteria included four different Lactobacillus species with possible probiotic properties, L. acidophilus, L. helveticus, L. kefiranofaciens, and L. amylovorus. DGGE of traditional Doogh and yoghurt and RT-PCR of traditional Doogh and yoghurt and also industrial Doogh samples demonstrated that traditional Doogh and yoghurt show a higher abundance of total bacteria and lactobacilli and a higher bacterial diversity, respectively. Considering diversity and higher probiotic bacteria content in traditional Doogh, consumers’ healthiness in tribes and villages could be promoted with these indigenous products.
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spelling pubmed-58425022018-03-19 Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh Sayevand, Hamid Reza Bakhtiary, Farzaneh Pointner, Angelika Remely, Marlene Hippe, Berit Hosseini, Hedayat Haslberger, Alexander Curr Microbiol Article 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, and sequencing. Moreover, collected samples as well as samples from industrially Doogh were analyzed with quantitative real-time PCR (RT-PCR). Analyzed 16S rRNA gene sequences of Doogh samples could be allocated to the presence of Lactobacillus spp. The typical yoghurt starter culture bacteria included four different Lactobacillus species with possible probiotic properties, L. acidophilus, L. helveticus, L. kefiranofaciens, and L. amylovorus. DGGE of traditional Doogh and yoghurt and RT-PCR of traditional Doogh and yoghurt and also industrial Doogh samples demonstrated that traditional Doogh and yoghurt show a higher abundance of total bacteria and lactobacilli and a higher bacterial diversity, respectively. Considering diversity and higher probiotic bacteria content in traditional Doogh, consumers’ healthiness in tribes and villages could be promoted with these indigenous products. Springer US 2017-11-21 2018 /pmc/articles/PMC5842502/ /pubmed/29164291 http://dx.doi.org/10.1007/s00284-017-1392-x Text en © The Author(s) 2017 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
spellingShingle Article
Sayevand, Hamid Reza
Bakhtiary, Farzaneh
Pointner, Angelika
Remely, Marlene
Hippe, Berit
Hosseini, Hedayat
Haslberger, Alexander
Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh
title Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh
title_full Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh
title_fullStr Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh
title_full_unstemmed Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh
title_short Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh
title_sort bacterial diversity in traditional doogh in comparison to industrial doogh
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5842502/
https://www.ncbi.nlm.nih.gov/pubmed/29164291
http://dx.doi.org/10.1007/s00284-017-1392-x
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