EVALUATION OF BIODIVERSITY OF LACTIC ACID BACTERIA ISOLATED FROM LOCAL YOGURT DRINK (DOOGH), USING 16S RRNA GENE SEQUENCE ANALYSIS AND EVALUATION OF THEIR PROBIOTIC PROPERTIES

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VASIEE A.R.; ALIZADEH BEHBAHANI B.; MORTAZAVI A.; TABATABAEI YAZDI F.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:70 Page(s): 67-78

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Title

EVALUATION OF BIODIVERSITY OF LACTIC ACID BACTERIA ISOLATED FROM LOCAL YOGURT DRINK (DOOGH), USING 16S RRNA GENE SEQUENCE ANALYSIS AND EVALUATION OF THEIR PROBIOTIC PROPERTIES

Author(s)

VASIEE A.R. | ALIZADEH BEHBAHANI B. | MORTAZAVI A. | TABATABAEI YAZDI F. | Issue Writer Certificate

Keywords

16S RRNA GENEQ2

LACTIC ACID BACTERIAQ2

PROBIOTIC PROPERTIESQ1

ANTIBACTERIAL ACTIVITYQ1

Abstract

The aim of this study was to identify and then, evaluate the probiotic potential of the strains that isolated from local yogurt drink (Doogh) in Torghabeh, Mashhad. Nine local Doogh samples were collected and morphological and biochemical tests including Gram staining, catalase test, growth at 10 and 45 °C, Carbon Dioxide gas production from glucose, growth at concentrations of 6.5% NaCl, growth at pH 4.4 and 9.6 and hydrolysis of arginine to identify in genus level was performed. With using carbohydrate fermentation profiles, isolates were classified and sequencing of 16S RRNA GENE was performed on selected isolates. These 87 strains were belonged to Lactobacillus (plantarum, acidophilus, delbrueckii subspbulgaricus and casei subsp casei), Lactococcus lactis (subsp. lactis and subsp. cremoris), Enterococcus(faecium and durans) and Leuconostoc (mesenteroides) respectively. To evaluate the probiotic characteristics of strains, resistance to pH (2.5 and 3.5), bile salt (concentration of 0/06, 0/125 and 0/5 %), and the antibacterial property of the isolates were performed. Finally, from these 25 isolates, Lactobacillus(plantarum and acidophilus) and Enterococcus faecium showed good PROBIOTIC PROPERTIES, although the most probiotic potential belonged to Lactobacillus plantarm (AL35). The results of this study showed that isolates have high ANTIBACTERIAL ACTIVITY. Therefore, considering the side effects of antimicrobial compounds and chemical industries, these microorganisms can be used as natural preservatives in various food products.

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APA: Copy

VASIEE, A.R., ALIZADEH BEHBAHANI, B., MORTAZAVI, A., & TABATABAEI YAZDI, F.. (2017). EVALUATION OF BIODIVERSITY OF LACTIC ACID BACTERIA ISOLATED FROM LOCAL YOGURT DRINK (DOOGH), USING 16S RRNA GENE SEQUENCE ANALYSIS AND EVALUATION OF THEIR PROBIOTIC PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(70), 67-78. SID. https://sid.ir/paper/71582/en

Vancouver: Copy

VASIEE A.R., ALIZADEH BEHBAHANI B., MORTAZAVI A., TABATABAEI YAZDI F.. EVALUATION OF BIODIVERSITY OF LACTIC ACID BACTERIA ISOLATED FROM LOCAL YOGURT DRINK (DOOGH), USING 16S RRNA GENE SEQUENCE ANALYSIS AND EVALUATION OF THEIR PROBIOTIC PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(70):67-78. Available from: https://sid.ir/paper/71582/en

IEEE: Copy

A.R. VASIEE, B. ALIZADEH BEHBAHANI, A. MORTAZAVI, and F. TABATABAEI YAZDI, “EVALUATION OF BIODIVERSITY OF LACTIC ACID BACTERIA ISOLATED FROM LOCAL YOGURT DRINK (DOOGH), USING 16S RRNA GENE SEQUENCE ANALYSIS AND EVALUATION OF THEIR PROBIOTIC PROPERTIES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 70, pp. 67–78, 2017, [Online]. Available: https://sid.ir/paper/71582/en

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