Table 4.

Phenotypic identification of LAB strains isolated from Iranian traditional yoghurts

Isolated strains according to phenotypic methods	The percentage of lactic acid bacteria isolated from collected samples
Streptococcus thermophilus	26.8
Streptococcus acidominimus	11.0
Enterococcus spp.	47.6
Lactococcus spp.	9.8
Lactobacillus plantarum	26.0
Lactobacillus delbruecki subsp. bulgaricus	34.0
Lactobacillus lactis	2.0
Lactobacillus fermentum	12.0
Lactobacillus heleviticus	14.0
Lactobacillus acidophilus	6.0
Lactobacillus brevis	6.0