Iran, the potential source of dairy starter microorganisms: Isolation, identification and characterization of LAB and yeast starter strain from tradit

ISBN-13: 9783668665620 / Angielski / Miękka / 2018 / 80 str.

Farzad Rahmati

O autorze

My full name is Farzad Rahmati and I am in my late twenties. I graduated in master of microbiology from Islamic Azad University (IAU), Qom branch, Iran. Furthermore, I have got a degree in molecular and cellular biology-microbiology major from Islamic Azad University (IAU), Arak branch. I`m a researcher in the food microbiology area at the moment and the most favorite research area of mine is related to Lactic Acid Bacreia (LAB) mainly starter cultures and probiotic bacteria, although I`m interested to investigate in other applied and environmental microbiology fields. I did a research on the isolation and identification of starter microorganisms principally, strains of Lactococcus, Lactobacillus, Bacillus and Saccharomuces genus from Iranian traditional dairy products to investigate which ones are proper to be used as starter culture strains. Generally, I constantly hope to achieve more prosperities in my own life in the future to become more successful.