Isolation and Identification of Lactic Acid Bacteria from a Traditional Fermented Fish Sauce (Mahyaveh) in Fars Province, Iran

Document Type : Original Article

Authors

1 Department of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran

2 Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran

3 Department of Pathobiology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

4 Student Research Committee, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

5 Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

Abstract

Background: Mahyaveh is a fermented fish sauce in southern parts of Iran. Lactic acid bacteria (LAB) are commonly dominant microorganisms in fermented fish products. These bacteria develop organoleptic characteristics of fermented foods and play a significant role in promoting their quality and safety. The present study aimed to identify LAB isolated
from Mahyaveh using 16SrDNA gene sequences.
Methods: Mahyaveh samples were collected from different regions of Fars province, southern Iran. Then, LAB colonies were isolated using specific media and identified by microscopic observations and biochemical tests. Afterwards, DNA was extracted, PCR was done by general primers of 16S rDNA, and the bacteria were recognized.
Results: The 16S rDNA sequence of all isolates was related to Lactobacillus plantarum and Enterococcus faecium type strains.
Conclusion: L. plantarum and E. faecium were shown to be prevalent LAB strains that could be used as starters in Mahyaveh fermentation in southern Iran.

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