IDENTIFICATION AND COMPARATIVE CHARACTERIZATION OF NEW LACTIC ACID BACTERIA ISOLATED FROM ARMENIAN DAIRY PRODUCTS BY PHENOTYPIC AND MOLECULAR METHODS

Authors

  • I.L. Bazukyan Chair of Biochemistry, Microbiology and Biotechnology, YSU, Armenia

DOI:

https://doi.org/10.46991/PYSU:B/2018.52.1.045

Keywords:

lactic acid bacteria, PCR identification

Abstract

More than 600 strain isolates were obtained from 200 matsun and salted cheeses samples. The strains were screened for potential probiotic properties, antibiotic and phenol resistance. Eight different lactic acid bacteria strains with high antibacterial activities were identified by multiphase approach comprising classical and molecular methods and indicated their relation to four species distributed in two genera Lactobacillus (L. rhamnosus, L. helveticus, L. delbrueckii) and Enterococcus (E. faecium).

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Published

2018-03-15

How to Cite

Bazukyan, I.L. 2018. “IDENTIFICATION AND COMPARATIVE CHARACTERIZATION OF NEW LACTIC ACID BACTERIA ISOLATED FROM ARMENIAN DAIRY PRODUCTS BY PHENOTYPIC AND MOLECULAR METHODS”. Proceedings of the YSU B: Chemical and Biological Sciences 52 (1 (245):45-51. https://doi.org/10.46991/PYSU:B/2018.52.1.045.

Issue

Vol. 52 No. 1 (245) (2018)

Section

Biology

License

Copyright (c) 2018 Proceedings of the YSU

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.