Investigating the Inhibitory Effect of Probiotic Lactobacillus Species Isolated From Dairy Products
Publish Year: 1401
نوع سند: مقاله ژورنالی
زبان: English
View: 106
This Paper With 6 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
JR_JCMI-9-3_001
تاریخ نمایه سازی: 28 تیر 1402
Abstract:
Background: Lactobacilli are among the most important known probiotic species, and efforts are underway
to isolate them from various sources. The beneficial effect of probiotics on health is the main reason for
their wide use in dairy products, including yogurt. This research was conducted to isolate and identify
Lactobacillus species present in traditional Iranian yogurt.
Methods: Thirty samples of traditional yogurt were collected from different regions of the Gachsaran
district south of Iran. Bacterial isolations were performed according to the standard international protocols.
Following successive culturing on selective media, obtaining typical colonies, and conducting microscopic
examinations, five isolates were selected and analyzed for anti-microbial activities against three bacteria
and two pathogenic fungi. To confirm biochemical results, three bacterial isolates were selected for
molecular analysis and identified by ۱۶S rRNA sequencing.
Results: Lactobacillus paracasei JCM۱۱۷۱ with ۱۳۸۴ nucleotides and Lactobacillus plantarum subsp.
Plantarum.A۱ with ۱۳۸۰ nucleotides were isolated based on investigations. The most anti-microbial
activities were related to strain A, and the least effects belonged to strain X۳. Moreover, among the applied
pathogenic microorganisms, Staphylococcus aureus and the fungus, Aspergillus niger had the highest
sensitivity.
Conclusion: Probiotic bacteria have highly beneficial effects on the host, and their mechanism of action
is through functions such as the production of bioactive compounds. In addition to dairy products, this
bacterium has the potential to be isolated from non-dairy products and even plant products, and this issue
can be an idea to isolate this bacterium from other sources and even identify new species with probiotic
potential.
Authors
Azar Rahi
Department of Pathobiology, School of Public Health, Tehran University of Medical Science. Tehran, Iran
Mohammad Hosein Marhamatifizadeh
Department of Food Hygiene, Veterinary Faculty, Kazerun Branch, Islamic Azad University, Kazerun, Iran