Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh

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 realtime
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.