Title of article :
Isolation and characterization of probiotics from dairies
Author/Authors :
Haghshenas, Babak Departmen of Food Biotechnology - Branch for Northwest & West Region - Agricultural Biotechnology Research Institute of Iran - Agricultural Research - Education and Extension Organization (AREEO), Tabriz , Nami, Yousef Departmen of Food Biotechnology - Branch for Northwest & West Region - Agricultural Biotechnology Research Institute of Iran - Agricultural Research - Education and Extension Organization (AREEO), Tabriz , Almasi, Ali University of Medical Sciences - Department of Health and Social Medicine, Kermanshah , Abdullah, Norhafizah Department - Faculty of Engineering - University Putra Malaysia - UPM Serdang - Selangor, Malaysia , Radiah, Dayang Department - Faculty of Engineering - University Putra Malaysia - UPM Serdang - Selangor, Malaysia , Rosli, Rozita Institute of Biosciences - University Putra Malaysia - UPM Serdang - Selangor, Malaysia , Barzegari, Abolfazl Department of Pharmacognosy - Faculty of Pharmacy - Tabriz University of Medical Sciences, Tabriz , Yari Khosroushahi, Ahmad Department of Pharmacognosy - Faculty of Pharmacy - Tabriz University of Medical Sciences, Tabriz
Abstract :
Background and Objectives: Probiotics are live microorganisms, which show beneficial health effects on hosts once consumed
in sufficient amounts. LAB group can be isolated and characterized from traditional dairy sources. This study aimed
at isolating, identifying, and in vitro characterizing (low pH/high bile salt tolerance, antibacterial activity, and antibiotic
susceptibility) LAB strains from traditional Iranian dairy products.
Materials and Methods: Isolated strains were identified by Gram staining, catalase assay, and 3 molecular identification
methods; namely, (GTG) 5-PCR fingerprinting, ARDRA, and 16S rDNA gene sequencing.
Results: A total of 19 LAB strains belonging to 4 genera (Lactococcus, Leuconostoc, Lactobacillus and Enterococcus) were
identified.
Conclusion: The experiments revealed that L. plantarum 15HN, L. lactis subsp. cremoris 44L and E. mundtii 50H strains,
which were isolated from shiraz, cheese and shiraz, respectively, displayed a desirable tolerance to low pH and high bile salts,
favorable anti-pathogen activity, and acceptable antibiotic susceptibility; hence, they could be considered as novel probiotic
candidates and applied in the food industry.
Keywords :
Fingerprinting , Probiotic , Dairy products , Cheese , Shiraz
Journal title :
Astroparticle Physics
