Paper Information

Journal:   JUNDISHAPUR JOURNAL OF MICROBIOLOGY (JJM)   JUNE 2014 , Volume 7 , Number 6; Page(s) 0 To 0.
 
Paper: 

IN VITRO STUDY OF POTENTIALLY PROBIOTIC LACTIC ACID BACTERIA STRAINS ISOLATED FROM TRADITIONAL DAIRY PRODUCTS

 
 
Author(s):  NIAZI AMRAII HOOSHANG, ABTAHI HAMID, JAFARI PARVANEH*, MOHAJERANI HAMID REZA, FAKHROLESLAM MOHAMMAD REZA, AKBARI NEDA
 
* MICROBIOLOGY DEPARTMENT, SCIENCE FACULTY, SCIENCE AND RESEARCH BRANCH, ISLAMIC AZAD UNIVERSITY, ARAK, IR IRAN
 
Abstract: 

Background: Probiotic microorganisms are selected based on their long history of use as well as their lack of side effects. Nowadays, the consumption of probiotic products is growing intensively in developing countries. Researchers who work in the food industry and research centers pay more attention to the identification of new probiotic bacteria with better performance characteristics as well as investigation of their performance because these findings can be very effective in promoting sale and consumption of these products.
Objectives: Hence, this study was performed following these objectives: isolating indigenous lactic acid bacteria from traditional dairy products in Markazi Province, screening strains with probiotic characteristics, identifying strains and performing microbial collection of probiotic strains with indigenous potential.
Materials and Methods: In this study, the samples were screened from traditional dairy products, such as fresh yogurt, curd, Tarhana and Ghareghoroot of Markazi Province villages. Samples were enriched in de Man, Rogosa and Sharpe (MRS) broth, and different strains were isolated and purified from this culture on MRS agar medium. Isolated strains were investigated by microscopic observations, considering the following factors: catalase capability, resistance to acid and bile, bile salt hydrolysis and antibiotic susceptibility pattern.
Results: Nineteen Gram-positive and catalase-negative strains belonging to the Lactobacillus genus were isolated from the above-mentioned diary samples. Seven strains were resistant to acid and bile in which acid resistance was between 21.08% and 122.33% and bile resistance was between 94.08% and 152.93%, respectively. All isolated strains were susceptible to different antibiotics and a small percentage had the ability to hydrolyze Sodium Taurocholate.
Conclusions: There are many of different species of Lactobacillus probiotics in traditional dairy products of the Markazi province, based on the findings of this study. It is recommended for researchers to isolate these strains and investigate their probiotic characteristics in order to reproduce them for use in food production as well as for medical treatment.

 
Keyword(s): PROBIOTIC, LACTOBACILLUS, BIFIDOBACTERIUM
 
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