PMID- 29164291
OWN - NLM
STAT- MEDLINE
DCOM- 20180823
LR  - 20181113
IS  - 1432-0991 (Electronic)
IS  - 0343-8651 (Print)
IS  - 0343-8651 (Linking)
VI  - 75
IP  - 4
DP  - 2018 Apr
TI  - Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh.
PG  - 386-393
LID - 10.1007/s00284-017-1392-x [doi]
AB  - 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.
FAU - Sayevand, Hamid Reza
AU  - Sayevand HR
AD  - Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, 
      UZAII;2D541, 1090, Vienna, Austria.
FAU - Bakhtiary, Farzaneh
AU  - Bakhtiary F
AD  - Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, 
      UZAII;2D541, 1090, Vienna, Austria.
FAU - Pointner, Angelika
AU  - Pointner A
AD  - Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, 
      UZAII;2D541, 1090, Vienna, Austria.
FAU - Remely, Marlene
AU  - Remely M
AD  - Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, 
      UZAII;2D541, 1090, Vienna, Austria.
FAU - Hippe, Berit
AU  - Hippe B
AD  - Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, 
      UZAII;2D541, 1090, Vienna, Austria.
FAU - Hosseini, Hedayat
AU  - Hosseini H
AD  - Faculty of Nutrition Sciences & Food Technology, National Nutrition & Food 
      Technology Research Institute, Shahid Beheshti University of Medical Sciences, 
      Tehran, Iran.
FAU - Haslberger, Alexander
AU  - Haslberger A
AD  - Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, 
      UZAII;2D541, 1090, Vienna, Austria. alexander.haslberger@univie.ac.at.
LA  - eng
PT  - Comparative Study
PT  - Journal Article
DEP - 20171121
PL  - United States
TA  - Curr Microbiol
JT  - Current microbiology
JID - 7808448
RN  - 0 (DNA, Bacterial)
RN  - 0 (DNA, Ribosomal)
RN  - 0 (RNA, Ribosomal, 16S)
SB  - IM
MH  - Biodiversity
MH  - Cultured Milk Products/*microbiology
MH  - DNA, Bacterial/genetics
MH  - DNA, Ribosomal/genetics
MH  - Food Microbiology
MH  - Iran
MH  - Lactobacillus/classification/genetics/*isolation & purification/metabolism
MH  - Phylogeny
MH  - RNA, Ribosomal, 16S/genetics
MH  - Yogurt/*microbiology
PMC - PMC5842502
EDAT- 2017/11/23 06:00
MHDA- 2018/08/24 06:00
PMCR- 2017/11/21
CRDT- 2017/11/23 06:00
PHST- 2017/06/30 00:00 [received]
PHST- 2017/11/07 00:00 [accepted]
PHST- 2017/11/23 06:00 [pubmed]
PHST- 2018/08/24 06:00 [medline]
PHST- 2017/11/23 06:00 [entrez]
PHST- 2017/11/21 00:00 [pmc-release]
AID - 10.1007/s00284-017-1392-x [pii]
AID - 1392 [pii]
AID - 10.1007/s00284-017-1392-x [doi]
PST - ppublish
SO  - Curr Microbiol. 2018 Apr;75(4):386-393. doi: 10.1007/s00284-017-1392-x. Epub 2017 
      Nov 21.