Volume 19, Issue 132 (2023)                   FSCT 2023, 19(132): 65-76 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Shayesteh Kia P, Sadeghi A, Kashaninejad M, Khomeiri M, Zarali M. Evaluation of probiotic properties of Lactobacillus brevis as the predominant LAB isolated from fermented amaranth. FSCT 2023; 19 (132) :65-76
URL: http://fsct.modares.ac.ir/article-7-58517-en.html
1- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gonrgan, Iran
2- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gonrgan, Iran , sadeghi.gau@gmail.com
Abstract:   (507 Views)
Evaluation of probiotic properties of lactic acid bacteria (LAB) isolated from fermented pseudocereals has crucial importance to prepare microbial cultures. In the present study, after molecular identification, probiotic properties of the predominant LAB isolate were investigated. Sequencing results of the PCR products led to the identification of Lactobacillus brevis SKA01 as the predominant LAB. The survival of the LAB isolate after continues treatment of acid and bile reached to 106 compared to the control sample (108 CFU/mL), and it showed the highest antibacterial effect on Staphylococcus aureus. Meanwhile, there was no significant difference (P>0.05) between inhibitory zone diameter of the S. aureus and Listeria monocytogenes in the present of the LAB isolate.  LAB isolate was capable of good auto-aggregation (36.19%) and co-aggregation with S. aureus (71.24%), and it had no hemolytic activity. Furthermore, it was resistant to most of the tested antibiotics. By considering the proper probiotic potentials of the L. brevis isolated from fermented amaranth, it is possible to use the isolate as microbial starter or probiotic culture in fermentation industries.
Full-Text [PDF 522 kb]   (280 Downloads)    
Article Type: Original Research | Subject: Food Microbiology
Received: 2022/01/8 | Accepted: 2022/07/27 | Published: 2023/03/1

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.