Utilizing Probiotic Lactic Aacid Bacteria Isolated From Traditional Iranian Yogurt for Antimicrobial Activity Against Pathogenic Bacteria

Azar Rahi, Mohammad Hosein Marhamatizadeh ©

Utilizing Probiotic Lactic Aacid Bacteria Isolated From Traditional Iranian Yogurt for Antimicrobial Activity Against Pathogenic Bacteria

کد: G-38916

نویسندگان: Azar Rahi, Mohammad Hosein Marhamatizadeh ©

زمان بندی: زمان بندی نشده!

برچسب: میکروب شناسی

دانلود: دانلود پوستر

خلاصه مقاله:

Background and Aim

Lactobacilli are among the most important known probiotic species, and efforts are underway to isolate them from various sources. Probiotics beneficial effects on health, is the main reason for its wide use in dairy products including yogurt. This research was carried out to isolate and identify lactobacillus species present in traditional Iranian yogurt.

Methods

Thirty samples of traditional yogurt were collected from different regions of Gachsaran district south of Iran. Bacterial isolations were carried out according to the standard international protocols. Following successive culturing on selective media, and obtaining typical colonies, and upon microscopic examination, five isolates were selected, and analyzed for anti-microbial activity against three bacteria and two pathogenic fungi. In order to confirm the biochemical results, three bacterial isolates were selected for molecular analysis, and their identification was performed by means of 16S rRNA sequencing.

Results

We isolated Lactobacillus paracasei JCM1171 with 1384 nucleotides and Lactobacillus plantarum subsp.Plantarum.A1 1380 nucleotides. The most anti-microbial activities were related to strain A and the least effects were related to strains X3. Moreover, among the pathogenic microorganisms used, Staphylococcus aureus and the fungus, Aspergillus niger had the highest sensitivity.

Conclusion

Different probiotic lactic acid bacteria were isolated from traditional Iranian yogurt samples collected from various regions, and their anti-microbial activity against a few pathogenic bacteria and fungi were evaluated. Two yogurt samples containing X3 and X4 strains were collected from remote destinations. The environmental conditions effecting the growth of these organisms were completely different, so their biochemical properties, like sugar fermentation and production of bio-active compounds, were unique. Because of their antimicrobial characteristics, these probiotic bacteria can be useful as bio-protective agents in controlling oral and gastro-intestinal infections.

Keywords

Probiotic bacteria; Anti-microbial activity; Molecular identification

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