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Article summary:
1. The aim of the study was to investigate the technological properties of starter strains from traditional dairy products collected from five villages in Iran.
2. A total of 82 strains were selected and evaluated for hydrolysis of casein, starch and citrate, growth at 15 and 45 °C, growth in 4 and 6.5% NaCl, resistance to antibiotics, proteolytic and lipolytic activities, and acidification activities.
3. Seven Lactobacillus casei, five Lactobacillus plantarum, two Saccharomyces cerevisiae and two Bacillus subtilis were identified as potential sources of starter cultures.
Article analysis:
The article “Characterization of Lactobacillus, Bacillus and Saccharomyces isolated from Iranian traditional dairy products for potential sources of starter cultures” is a well-written article that provides an overview of the research conducted on the isolation and characterization of starter cultures from traditional dairy products in Iran. The article is written in a clear manner with detailed descriptions of the methods used to isolate the strains as well as their technological characteristics. The authors provide evidence for their claims by citing relevant studies throughout the article which adds credibility to their findings.
However, there are some areas where the article could be improved upon. For example, while the authors provide evidence for their claims regarding the technological characteristics of the isolates they do not provide any evidence or discussion regarding how these characteristics may affect product quality or safety when used as starter cultures in food production processes. Additionally, while they discuss antibiotic resistance they do not mention any potential risks associated with using antibiotic resistant bacteria as starter cultures such as increased risk for antibiotic resistance transfer or contamination with other microorganisms that may be present in food production environments.
In conclusion, this article provides a comprehensive overview of the research conducted on isolating and characterizing starter cultures from traditional dairy products in Iran but could benefit from further discussion regarding potential risks associated with using these isolates as starter cultures in food production processes.