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Title

SCREENING, IDENTIFICATION AND EVALUATION OF PROBIOTIC POTENTIAL OF ENTEROCOCCI IN TRADITIONAL DAIRY PRODUCTS OF SABZEVAR

Pages

 Start Page 7 | End Page 16

Abstract

 Background: PROBIOTICs are beneficial microorganisms that will be health effects, if be used in a sufficient amount. Due to the growing use of industry dairy, rather than traditional products, there is the possibility of losing a lot of PROBIOTIC bacteria. It is, therefore, essential to identify the bacteria from traditional sources and use them in the production of dairy products. The aim of this study was to screen and identify Enterococci from KAMEH (a traditional dairy product of Sabzevar), and evaluation of their PROBIOTIC potential.Material and Methods: In this study, sampling was carried out from four different villages. For screening, the collected samples were placed in pH 4.5. The remained strains were evaluated in pH 4 and 0.3 % bile salt. Antimicrobial activity of screened strains was analyzed against SALMONELLA TYPHIMURIUM and STAPHYLOCOCCUS AUREUS using disc plate method. Finally, the strains were identified by PCR and sequencing techniques.Results: The results showed that three different species of Enterococci, including E. faecium, E. avium and E. faecalis, exist in KAMEH, which have a strong PROBIOTIC potential, such that they can withstand high levels of acid and bile salts. E1 code had most antimicrobial activity.Conclusion: This study revealed that KAMEH has Enterococci with appropriate PROBIOTIC potential, and can be added as a supplement to other dairy products.

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