Sanaz Kousha - PhD Student of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Hamed Ahari - Associate Professor, Department of food Science and Technology, Science and Research Branch, Islamic Azad University
Gity Karim - Professor, Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Tehran University.
Seyed Amir Ali Anvar d - Assistant Professor, Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.

The aim of this study was to investigate the probiotic characteristics of the isolated lactic acid bacteria (LAB) in coagulated of cow's milk including fermentation profile, acidification and coagulation, and hemolytic properties were examined.It is shown all isolated LABs were positive for hemolytic activity. LABs A and C showed beta hemolysis. LAB E showed the highest resistance to acidic environment. Also, in bile condition the number of LAB B and D colony significantly reduced from about ۱۰۷ to ۱۰۲ after ۱ hour and to less than ۱۰۰ after ۲ and ۴ hours. As well none of the strains showed any sensitivity towards fungal and microbes except for Escherichia coli which all strain was sensitive to. all LAB isolates exhibited the ability of acidification and coagulation at ۳۷ °C. In contrast, none of LAB isolates presented coagulation potential at ۳۰ °C.Based on this study results, LAB E and C isolated from coagulated of cow's milk could be considered as probiotic microorganism considering the observed properties. They could be isolated in order to be used in the production of probiotic dairies

Probiotic, Lactic acid bacteria, Crude milk