Sadra Medical Journal

Isolation and Characterization of Lactic Acid Bacteria from Tarkhineh as a Traditional Product with Medicinal Properties against Pathogenic Microorganisms

Document Type : Original Article

Authors

farideh Tabatabaie Yazdi
Behrooz Alizadeh Behbahani
arash Ghaitaranpou
seyed ali mortazavi

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Abstract
Background: Tarkhineh is a traditional fermented food of the western part of Iran (Kermanshah, Ilam, Kurdistan, and Lorestan). Wet Tarkhineh has antibacterial effects. In Kurdish regions, Tarkhineh is used as a traditional medicine for treatment of patients with symptoms of upper respiratory tract infections. The present study aimed to identify the flora of traditional and industrial Tarkhineh to determine its capacity as a traditional healthy food with probiotic potential.
Methods: In this research, dried, wet, and industrial samples were examined regarding total microbial flora, pH, and moisture content. Then, various species of Lactic Acid Bacteria (LAB) were isolated in order to determine their biochemical and morphological features.
Results: According to the results, wet Tarkhineh had the maximum amount of LAB, including L.nagelii (67%), L.bifermentans (21.3%), Leu.cermoris (6%), L.fructosus (1.45%), L.fermentum (1%), L.intestinalis (0.9%), L.agilis (0.9%), and L.acidipiscis(0.9%). In addition, approximately 1% of the isolated samples remained unknown. Moreover, the industrially dried samples contained L.plantarum, while the sun-dried samples showed no LAB.
Conclusions: Considering the high amount of LAB in wet Tarkhineh, the authorities are recommended to improve its production process. Overall, this food can be used as a beneficial dietary supplement.

Keywords

Microorganism
Isolation
Identification
Lactic Acid Bacteria
Sadra Medical Journal
Volume 2, Issue 3
Summer 2014
Pages 245-256

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