Table 5.

Genotypic identification of lactic acid bacteria strains isolated from Iranian traditional yoghurts, based on 16S rRNA gene sequences

Isolated strains according to genotypic methods	The percentage of lactic acid bacteria isolated from collected samples
Enterococcus faecium	27.3
Enterococcus gallinarum	6.1
Enterococcus faecalis	12.1
Lactococcus lactis subsp. lactis	3.0
Enterococcus durans	48.5
Streptococcus thermophilus	3.0
Lactobacillus delbruecki subsp. bulgaricus	50.0
Lactobacillus brevis	10.0
Lactobacillus diolivorans	5.0
Lactobacillus helveticus	15.0
Lactobacillus jensenii	5%
Lactobacillus plantarum	5.0