Morpho-Cultural and Quantıtatıve Analysis of Mıcrobıal Straıns Isolated from Spontaneous Yeast Based Yogurts Used in Aghdam Regıon

Mirmusa M. Jafarov^1,2*  and Kamala S. Alkishiyeva¹

¹Baku State Universitety, Azerbaijan R., Baku c.

²Institute of Microbiology of the NAS of Azerbaijan, Baku c.

Corresponding Author E-mail: cafarov.67@mail.ru

DOI : http://dx.doi.org/10.13005/bbra/3219

ABSTRACT: The presented article is devoted to study the morpho – cultural and quantitative analysis of  lactic acid bacteria and yeast fungi isolated from the spontaneously prepared yogurts of Uchoglan, Tazakend, Guzanli and Imamgulubayli villages of Agdam region. 5 isolates of lactic acid bacteria and 4 isolates of yeast fungi strains were obtained from yoghurt samplaes. The highest amount of isolated lactic acid bacteria and yeast fungi was determined in Tazakend village yogurt. The amount of yeast cells in 1 ml of Guzanli village yogurt was 3.2 times more than the yeast cells in Uchoglan village yogurt, 5.5 times less than the yeast cells in Tazakend village yogurt, and 2.1 times less than the yeast cells in Imamgulubeyli village yogurt. The amount of lactic acid bacteria in 1 ml of Tazakend village yogurt was 2.5 times more than Uchoglan village yogurt; 1.3 times moe than Guzanli village yogurt and it was 1.8 times more than Imamgulubayli village yogurt. The amount of yeast cells contained in Uchoglan, Guzanli and Imamgulubayli village yogurts was less than lactic acid bacteria which were contained in those yogurts. The amount of lactic acid bacteria  was 4,7 times more than the yeast cells in Uçoğlan village yogurt,  2.9 times more than in Guzanli village yogurt and it was 1.1 times more in Imamgulubayli village yogurt. Only the number of yeast cells isolated from Tazakend village yogurt was 1.5 times more than the number of bacteria. The number of yeast cells was 1.5 times more than the number of bacteria only in Tazakend village yogurt. According to the morpho-cultural characteristic features of the investigated lactic acid bacteria strains, the size of the colonies was small, medium and they were in white, whitish, yellowish-white colours, their shape was round or coke-shaped, rod-shaped, their surface was slightly smooth, sometimes slightly convex forms. It was determined that, isolated lactic acid bacteria strains belonged to 2 genera  Streptococcus spp. (BSU – UN1, BSU – QI4) and  Lactobacillus spp. (BSU – UN2, BSU – TD6, BSU – II8). The size of the colonies which we obtained from isolated yeast strains was medium, relatively large, their shape was mostly round with paste – like consistency,  their edges were wavy, flat with wrinkled and convex surface. The shape of the cells was mainly elongated – lemon – shaped or egg – shaped. It was determined that, all 4 isolated yeast  strains (BSU – UN3, BSU –  Qİ5, BSU – TD7, BSU – II9) belonged to the genus of Saccharomyces.

KEYWORDS: Colony; Fermentation; Lactic Acid Bacteria; Morpho-Cultural Features; Spontaneous Yogurt; Yeast

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