Morphological, cultural, physiological and biochemical characteristics were employed to identify thermophilic lactobacilli isolated from yoghurt in different areas in Kazerun city, Fars province, Iran. From 15 yoghurt samples a total of 99 thermophilic Lactobacilli were determined. Additionally, the biochemical tests and API kit showed Lactobacillus helveticus 25 (25.25%), Lactobacillus fermentum 20 (20.20%) and Lactobacillus delbrueckii sp. bulgaricus 54 (54.55%). So, Lactobacillus delbrueckii subsp. bulgaricus were found to be the more dominant species. The current study constitutes the first step in the designing process of thermophilic lactobacilli starter cultures, in order to protect the typical organoleptic characteristics of yoghurt. However, in the future can consider genetical characterization and selection of the most desirable strains which can assess their potential as starter cultures for commercial use.
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