Isolation and characterization of probiotics from dairies

Probiotics are live microorganisms, which show beneficial health effects on hosts once consumed in sufficient amounts. LAB group can be isolated and characterized from traditional dairy sources. This study aimed at isolating, identifying, and characterizing (low pH/high bile salt tolerance, antibact...

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Bibliographic Details
Published in:Iranian journal of microbiology 2017-08, Vol.9 (4), p.234-243
Main Authors: Haghshenas, Babak, Nami, Yousef, Almasi, Ali, Abdullah, Norhafizah, Radiah, Dayang, Rosli, Rozita, Barzegari, Abolfazl, Khosroushahi, Ahmad Yari
Format: Article
Language:English
Subjects:
Cheese
Dairy products
Fingerprinting
Original
Probiotic
Shiraz
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Summary:Probiotics are live microorganisms, which show beneficial health effects on hosts once consumed in sufficient amounts. LAB group can be isolated and characterized from traditional dairy sources. This study aimed at isolating, identifying, and characterizing (low pH/high bile salt tolerance, antibacterial activity, and antibiotic susceptibility) LAB strains from traditional Iranian dairy products. Isolated strains were identified by Gram staining, catalase assay, and 3 molecular identification methods; namely, (GTG) 5-PCR fingerprinting, ARDRA, and 16S rDNA gene sequencing. A total of 19 LAB strains belonging to 4 genera ( and ) were identified. The experiments revealed that 15HN, subsp. 44L and 50H strains, which were isolated from shiraz, cheese and shiraz, respectively, displayed a desirable tolerance to low pH and high bile salts, favorable anti-pathogen activity, and acceptable antibiotic susceptibility; hence, they could be considered as novel probiotic candidates and applied in the food industry.
ISSN:2008-3289
2008-4447