Isolation of Enterococcus sp. 7C37 with high probiotic potentials from Qaeni cheese, a diary fermented product in South Khorasan

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TALEBI S.; MAKHDOUMI A.; BAHREINI M.

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Journal: Journal of Molecular and Cellular Researches Year:2019 | Volume:32 | Issue:4 Page(s): 617-625

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Title

Isolation of Enterococcus sp. 7C37 with high probiotic potentials from Qaeni cheese, a diary fermented product in South Khorasan

Author(s)

TALEBI S. | MAKHDOUMI A. | BAHREINI M. | Issue Writer Certificate

Keywords

EnterococcusQ2

Qaeni chesseQ2

Fermented foodQ1

ProbioticQ1

Abstract

Probiotics are live microorganisms with helpful effects on digestive system of human and animals. Isolation of novel bacteria with Probiotic potentials from less investigated sources, expand the application of these microorganisms in human and animals health. Isolation and exploring the Probiotic potentials of resident bacteria from a native cheese in south khorasan was the aim of the current study. In order to isolating the bacteria from Qaeni cheese, samples were inoculated on NA and MRS culture media after prepared suitable dilution. In order to assay their Probiotic activity characteristics including acid and bile resistance, antibiotic susceptibility, antimicrobial activity, hydrophobicity, self-aggregation and anti-oxidant activity were analyzed among the selected strains. A total of 90 isolates were obtained in this study. Of them 30 isolates were selected as different ones base on colony pigmentation, microscopic morphology and Gram staining. A total of 5 isolated could survive in acidic and presence of bile conditions and selected for further analysis. All of the strains were susceptible to erythromycin, tetracycline, methicillin and chloramphenicol, rifampicin and ampicillin. Only one isolate was resistant to chloramphenicol. The most antibacterial activity was observed against E. coli and B. subtilis. Based on the results from all Probiotic traits, strain 7C37 which belonged to the genus Enterococcus represent the highest Probiotic potential. The novel strains from indigenous fermented cheese are good candidate for complementary analysis for selection as Probiotic bacteria.

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APA: Copy

TALEBI, S., MAKHDOUMI, A., & BAHREINI, M.. (2019). Isolation of Enterococcus sp. 7C37 with high probiotic potentials from Qaeni cheese, a diary fermented product in South Khorasan. JOURNAL OF MOLECULAR AND CELLULAR RESEARCH (IRANIAN JOURNAL OF BIOLOGY), 32(4 ), 617-625. SID. https://sid.ir/paper/374931/en

Vancouver: Copy

TALEBI S., MAKHDOUMI A., BAHREINI M.. Isolation of Enterococcus sp. 7C37 with high probiotic potentials from Qaeni cheese, a diary fermented product in South Khorasan. JOURNAL OF MOLECULAR AND CELLULAR RESEARCH (IRANIAN JOURNAL OF BIOLOGY)[Internet]. 2019;32(4 ):617-625. Available from: https://sid.ir/paper/374931/en

IEEE: Copy

S. TALEBI, A. MAKHDOUMI, and M. BAHREINI, “Isolation of Enterococcus sp. 7C37 with high probiotic potentials from Qaeni cheese, a diary fermented product in South Khorasan,” JOURNAL OF MOLECULAR AND CELLULAR RESEARCH (IRANIAN JOURNAL OF BIOLOGY), vol. 32, no. 4 , pp. 617–625, 2019, [Online]. Available: https://sid.ir/paper/374931/en

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