Isolation and Biochemical and Molecular Identification of Lactobacilli From Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential

Isolation and Biochemical and Molecular Identification of Lactobacilli From Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential Publisher

Zamani N¹ ; Sepahi AA¹ ; Fazeli MR² ; Shariatmadari F³

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1. Department of Microbiology, Faculty of Biological Sciences, Islamic Azad University, North Tehran Branch, Tehran, Iran
2. Department of Drug and Food Control, School of Pharmacy, Drug Quality Assurance Research Center, Research Institute of Pharmaceutical Sciences, Tehran University of Medical Sciences, Tehran, Iran
3. Department of Animal Sciences, School of Agriculture., Tarbiat modares University, Tehran, Iran

Source: Journal of Food Science and Technology (Iran) Published:2022

Abstract

Lactobacilli are the most well-known strains with probiotic properties that have a great effect on promoting gastrointestinal health.The purpose of this study was to isolate and evaluate the probiotic properties of local Lactobacillus in dairy products in Fars province. Gram-positive and catalase-negative bacilli were isolated and analyzed from dairy samples by chemical methods.To evaluate the probiotic properties of the isolates, their growth rate was measured at different acidic and alkaline pHs, different concentrations of bile salt and NaCl salt.The antimicrobial activity of the isolates on pathogenic bacteria was investigated by agar well diffusion method and also susceptibility testing to common antibiotics was performed by disk diffusion method.Optimal strains were identified molecularly by 16 S rRNA gene sequencing.Out of 36 gram-positive and catalase-negative strains, 10 strains were biochemically similar to Lactobacilli that 5 strains being able to grow at pH 3 to 9 and different concentrations of bile salt and NaCl salt.These bacteria had antimicrobial activity against common pathogens and were resistant to the antibiotics Clindamycin, Ampicillin, Erythromycin, and Tetracycline.Strains M3 and Y4 had better probiotic properties.Molecular evaluation showed that these two strains are 100% and 99.98% similar to Lactobacillus brevis and Lactobacillus casei strains, respectively.As a result, it was found that these two strains of Lactobacillus with approved probiotic properties are available in traditional dairy products in Fars province, which can be used in the dairy food industry to improve the quality of livestock and poultry feed. © 2022 Journal of Food Science and Technology (Iran). All rights reserved.

2. Isolation of Probiotic Bacteria From Raw Camel's Milk and Their Antagonistic Effects on Two Bacteria Causing Food Poisoning, New Microbes and New Infections (2019)

3. Application of Prebiotics and Probiotics to Improve Oral and Dental Health by Inhibiting Streptococcus Mutans, Jundishapur Journal of Microbiology (2024)

4. Isolation of Novel Probiotic Lactobacillus and Enterococcus Strains From Human Salivary and Fecal Sources, Frontiers in Microbiology (2020)

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Mohammad Ali Boroumand (1)

Mohammad Mehdi Soltan Dallal (1)

Style	Citing Format
MLA	Zamani N, et al.. "Isolation and Biochemical and Molecular Identification of Lactobacilli From Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential." Journal of Food Science and Technology (Iran), vol. 19, no. 123, 2022, pp. 41-53.
APA	Zamani N, Sepahi AA, Fazeli MR, Shariatmadari F (2022). Isolation and Biochemical and Molecular Identification of Lactobacilli From Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential. Journal of Food Science and Technology (Iran), 19(123), 41-53.
Chicago	Zamani N, Sepahi AA, Fazeli MR, Shariatmadari F. "Isolation and Biochemical and Molecular Identification of Lactobacilli From Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential." Journal of Food Science and Technology (Iran) 19, no. 123 (2022): 41-53.
Harvard	Zamani N et al. (2022) 'Isolation and Biochemical and Molecular Identification of Lactobacilli From Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential', Journal of Food Science and Technology (Iran), 19(123), pp. 41-53.
Vancouver	Zamani N, Sepahi AA, Fazeli MR, Shariatmadari F. Isolation and Biochemical and Molecular Identification of Lactobacilli From Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential. Journal of Food Science and Technology (Iran). 2022;19(123):41-53.
BibTex	@article{ author = {Zamani N and Sepahi AA and Fazeli MR and Shariatmadari F}, title = {Isolation and Biochemical and Molecular Identification of Lactobacilli From Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential}, journal = {Journal of Food Science and Technology (Iran)}, volume = {19}, number = {123}, pages = {41-53}, year = {2022} }
RIS	TY - JOUR AU - Zamani N AU - Sepahi AA AU - Fazeli MR AU - Shariatmadari F TI - Isolation and Biochemical and Molecular Identification of Lactobacilli From Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential JO - Journal of Food Science and Technology (Iran) VL - 19 IS - 123 SP - 41 EP - 53 PY - 2022 ER -

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