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The Investigation of the Diversity of Lactobacilli Spp. and Assessment Their Some Probiotic Properties in Traditional Dairy Products in East Azerbaijan Province in Iran

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 r...

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Autores principales: Faghfoori, Zeinab, Pourghassem Gargari, Bahram, Saber, Amir, Seyyedi, Maryam, Yari Khosroushahi, Ahmad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Shaheed Beheshti University of Medical Sciences 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5843315/
https://www.ncbi.nlm.nih.gov/pubmed/29552062
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author Faghfoori, Zeinab
Pourghassem Gargari, Bahram
Saber, Amir
Seyyedi, Maryam
Yari Khosroushahi, Ahmad
author_facet Faghfoori, Zeinab
Pourghassem Gargari, Bahram
Saber, Amir
Seyyedi, Maryam
Yari Khosroushahi, Ahmad
author_sort Faghfoori, Zeinab
collection PubMed
description 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 as L.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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spelling pubmed-58433152018-03-16 The Investigation of the Diversity of Lactobacilli Spp. and Assessment Their Some Probiotic Properties in Traditional Dairy Products in East Azerbaijan Province in Iran Faghfoori, Zeinab Pourghassem Gargari, Bahram Saber, Amir Seyyedi, Maryam Yari Khosroushahi, Ahmad Iran J Pharm Res Original Article 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 as L.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. Shaheed Beheshti University of Medical Sciences 2017 /pmc/articles/PMC5843315/ /pubmed/29552062 Text en © 2017 by School of Pharmacy,Shaheed Beheshti University of Medical Sciences and Health Services This is an Open Access article distributed under the terms of the Creative Commons Attribution License, (http://creativecommons.org/licenses/by/3.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
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
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
title_full The Investigation of the Diversity of Lactobacilli Spp. and Assessment Their Some Probiotic Properties in Traditional Dairy Products in East Azerbaijan Province in Iran
title_fullStr The Investigation of the Diversity of Lactobacilli Spp. and Assessment Their Some Probiotic Properties in Traditional Dairy Products in East Azerbaijan Province in Iran
title_full_unstemmed The Investigation of the Diversity of Lactobacilli Spp. and Assessment Their Some Probiotic Properties in Traditional Dairy Products in East Azerbaijan Province in Iran
title_short The Investigation of the Diversity of Lactobacilli Spp. and Assessment Their Some Probiotic Properties in Traditional Dairy Products in East Azerbaijan Province in Iran
title_sort investigation of the diversity of lactobacilli spp. and assessment their some probiotic properties in traditional dairy products in east azerbaijan province in iran
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5843315/
https://www.ncbi.nlm.nih.gov/pubmed/29552062
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