Abstract: Morphological, cultural, physiological and biochemical characteristics were employed to identify Lactococci isolated from yoghurt in different areas in Kazerun city of Fars province in Iran. From 15 yoghurt samples a total of 28 Lactococci were determined. Additionally, the biochemical tests and API kit showed that all of them were Lactococcus lactis subsp. cremoris. The current study constitutes the first step in the designing process of LAB starter cultures, in order to protect the typical organoleptic characteristics of traditional yoghurt. However, in the future can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
P. Azadnia, M. Shah Ahmad Ghasemi, M. Davanian Mohaghegh, M. Karimi Jashni, M.H. Zamani, A. Khalegh Babaki and N. Taarof, 2011. Isolation and Identification of Lactococci from Traditional Yoghurt in Tribes of Kazerun. Journal of Animal and Veterinary Advances, 10: 698-700.