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Infection, Epidemiology and Medicine
Masske is a traditional Iranian butter made from yoghurt. The first aim of this study was to isolate and identify the nonlactic pathogenic microflora by culture and molecular methods of identification, and the second purpose was to identify genetic similarity of the isolated bacteria in Masske. Materials and Methods: In order to detect pathogenic dominant indicator microorganisms, a number of 150 bacterial isolates from three Masske samples, which may comprise the repetitive isolates and couldfatcat:6qq27ecg7vfbjkz3rkhopttpbe