THE INVESTIGATION OF THE DIVERSITY OF LACTOBACILLI SPP. AND ASSESSMENT THEIR SOME PROBIOTIC PROPERTIES IN TRADITIONAL DAIRY PRODUCTS IN EAST AZERBAIJAN PROVINCE IN IRAN

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FAGHFOORI ZEINAB; POURGHASSEM GARGARI BAHRAM; SABER AMIR; SEYYEDI MARYAM; Yari Khosroushahi Ahmad

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Journal Paper

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Journal: Iranian Journal of Pharmaceutical Research Year:2017 | Volume:16 | Issue:4 Page(s): 1538-1545

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Title

THE INVESTIGATION OF THE DIVERSITY OF LACTOBACILLI SPP. AND ASSESSMENT THEIR SOME PROBIOTIC PROPERTIES IN TRADITIONAL DAIRY PRODUCTS IN EAST AZERBAIJAN PROVINCE IN IRAN

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Keywords

PROBIOTICS

LACTOBACILLUS

ACID AND BILE TOLERANCE

ANTIMICROBIAL ACTIVITY

ANTIBIOTIC SUSCEPTIBILITY

Abstract

Nowadays, there is an increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of LACTOBACILLUS are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as PROBIOTICS. The traditional fermented dairy foods as a rich source of wild LAB can introduce new LACTOBACILLUS strain with probiotic properties into food products. So, the present study was aimed to isolate and identify Lactobacilli spp. in traditional dairy products and to assess some of their probiotic properties. For this study, fifty samples including homemade yogurt and cheese were purchased from several rural areas and the intragenic transcribed spacer-PCR (16-23s rDNA) was used for identification of Lactobacilli. Some probiotic properties were assayed including resistant to acid and bile, ANTIMICROBIAL ACTIVITY, and ANTIBIOTIC SUSCEPTIBILITY.The isolates were characterized asL. plantarum, L. casei, L. paracasei and L. rhamnosus. Out of the fifty-six isolates identified phenotypically as LACTOBACILLUS, twenty-four strains were tolerant to pH 2.5 and 0.3% bile salt after 3 h of incubation and only 6 strains showed ANTIMICROBIAL ACTIVITY and ANTIBIOTIC SUSCEPTIBILITY. In conclusion, six strains showed potentially probiotic properties including resistant to acid and bile, ANTIMICROBIAL ACTIVITY and ANTIBIOTIC SUSCEPTIBILITY. So, we can consider these strains as native probiotic but extra examinations were required for introduction into food products.

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APA: Copy

FAGHFOORI, ZEINAB, POURGHASSEM GARGARI, BAHRAM, SABER, AMIR, SEYYEDI, MARYAM, & Yari Khosroushahi, Ahmad. (2017). THE INVESTIGATION OF THE DIVERSITY OF LACTOBACILLI SPP. AND ASSESSMENT THEIR SOME PROBIOTIC PROPERTIES IN TRADITIONAL DAIRY PRODUCTS IN EAST AZERBAIJAN PROVINCE IN IRAN. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH (IJPR), 16(4), 1538-1545. SID. https://sid.ir/paper/288734/en

Vancouver: Copy

FAGHFOORI ZEINAB, POURGHASSEM GARGARI BAHRAM, SABER AMIR, SEYYEDI MARYAM, Yari Khosroushahi Ahmad. THE INVESTIGATION OF THE DIVERSITY OF LACTOBACILLI SPP. AND ASSESSMENT THEIR SOME PROBIOTIC PROPERTIES IN TRADITIONAL DAIRY PRODUCTS IN EAST AZERBAIJAN PROVINCE IN IRAN. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH (IJPR)[Internet]. 2017;16(4):1538-1545. Available from: https://sid.ir/paper/288734/en

IEEE: Copy

ZEINAB FAGHFOORI, BAHRAM POURGHASSEM GARGARI, AMIR SABER, MARYAM SEYYEDI, and Ahmad Yari Khosroushahi, “THE INVESTIGATION OF THE DIVERSITY OF LACTOBACILLI SPP. AND ASSESSMENT THEIR SOME PROBIOTIC PROPERTIES IN TRADITIONAL DAIRY PRODUCTS IN EAST AZERBAIJAN PROVINCE IN IRAN,” IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH (IJPR), vol. 16, no. 4, pp. 1538–1545, 2017, [Online]. Available: https://sid.ir/paper/288734/en

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