Iran, the potential source of dairy starter microorganisms

Isolation, identification and characterization of LAB and yeast starter strain from traditional dairy products of Lorestan province
GRIN Verlag
  • erschienen am 3. April 2018
  • Buch
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  • Softcover
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  • 80 Seiten
978-3-668-66562-0 (ISBN)
Master's Thesis from the year 2018 in the subject Biology - Micro- and Molecular Biology, Islamic Azad University, language: English, abstract: Today, the consumption of milk and its products in each community is one of the most important development indicators. Based on the latest scientific findings in the study of the nutritional value of milk and its products, in particular fermented products, the annual consumption of 200 liters of this valuable foodstuff result in longer life, more physical and intellectual efficacy, reduction of infectious diseases, reduction of bone diseases and desirable growth of children and teens. The results of the research conducted by the Ministry of Health and Medical Education of Iran indicate that the Iranian people from 2 to 3 units of daily intake, only use 0.7 units of milk and its products, while in other countries, especially in Europe, this is not the case.

Currently, in countries where milk and its products are consumed in large quantities, much of the calcium is provided. For example, in the United States and Canada, three-quarters of the calcium diet is supplied through milk and its products. The importance of dairy products is becoming more prominent when it comes to the fact that in Iran, calcium is the second the most common substance after iron, which is not observed in their regime and milk consumption in our country is lower than the WHO and FAO recommendations. Undoubtedly, one of the reasons for the low level of dairy consumption in Iran is the lack of a sufficient variety of these products and the lack of compatibility with the taste of the people.

Recalling the many health-therapeutic properties of milk is not just a good reason to encourage many people, especially children, and adolescents, to consume dairy products. Contrary to what was said, not much research has not been done yet in Iran about dairy. Studies conducted in the field of the LAB are more focused on the dairy industry to optimize biochemical attributes, quality of dairy products and identification.

The aims of the present research are isolation, identification, and study of technological attributes of Lactococcus, Lactobacillus, Bacillus and Saccharomyces Cerevisiae starter strains from traditional dairy products in the Lorestan province, a region of Iran. By this study not only, we are able to preserve these worthwhile strains for extensive commercial exploitation and prevent the annual withdrawal of millions of dollars from the country, but also produce dairy products according to the taste of the Iranian.
  • Englisch
  • Broschur/Paperback
  • |
  • Klebebindung
  • Höhe: 208 mm
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  • Breite: 146 mm
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  • Dicke: 10 mm
  • 94 gr
978-3-668-66562-0 (9783668665620)
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My full name is Farzad Rahmati and I am in my late twenties. I graduated in master of microbiology from Islamic Azad University (IAU), Qom branch, Iran. Furthermore, I have got a degree in molecular and cellular biology-microbiology major from Islamic Azad University (IAU), Arak branch. I`m a researcher in the food microbiology area at the moment and the most favorite research area of mine is related to Lactic Acid Bacreia (LAB) mainly starter cultures and probiotic bacteria, although I`m interested to investigate in other applied and environmental microbiology fields. I did a research on the isolation and identification of starter microorganisms principally, strains of Lactococcus, Lactobacillus, Bacillus and Saccharomuces genus from Iranian traditional dairy products to investigate which ones are proper to be used as starter culture strains. Generally, I constantly hope to achieve more prosperities in my own life in the future to become more successful.

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