Volume 22, Issue 158 (2025)
FSCT 2025, 22(158): 270-282 |
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Hoseinzadeh M, Vajdi Hokmabad S, خندقی ج. Investigation of probiotic potential of lactic acid bacteria isolated from Lighvan cheese. FSCT 2025; 22 (158) :270-282
URL: http://fsct.modares.ac.ir/article-7-75263-en.html
URL: http://fsct.modares.ac.ir/article-7-75263-en.html
1- Departement of Biology, Sarab Branch, Islamic Azad University, Sarab, Iran
2- Department of Biology, Sarab Branch, Islamic Azad University, Sarab, Iran
3- Department of Food Science and Technology, Sarab Branch, Islamic Azad University, Sarab, Iran. ,dr.khandaghi@gmail.com
2- Department of Biology, Sarab Branch, Islamic Azad University, Sarab, Iran
3- Department of Food Science and Technology, Sarab Branch, Islamic Azad University, Sarab, Iran. ,
Abstract: (101 Views)
The main reason for the presence of specific microbiota, particularly lactic acid bacteria in dairy products made from raw milk, such as Lighvan cheese, is the traditional methods of preparing these products. A large number of these bacteria are probiotic microorganisms, and for example, many species of Lactobacillus, Enterococcus and Pediococcus bacteria presented in foods have shown probiotic properties. In the current study, genus-specific PCR detection for the Lactobacillus, Enterococcus, and Pediococcus genera was used to confirm the isolates of lactic acid bacteria that had been phenotypically isolated from 25 samples of traditional Lighvan cheese. Subsequently, the probiotic properties of the isolates, including resistance in simulated gastrointestinal tract conditions, antagonistic properties, auto-aggregation and co-aggregation attributes, antibiotic resistance and hemolytic activities of the selected strains were evaluated. Based on biochemical and molecular detection tests, among the 84 selected strains, 58 isolates were identified as Lactobacillus (29 isolates), Enterococcus (18 isolates) and Pediococcus (11 isolates). Screening of these isolates for survival in human GI tract conditions showed that 26.1% of the isolates (14 isolates) had resistance levels above 50%. Also, nine isolates of the selected strains showed potent antibacterial activity against Listeria monocytogenes and Staphylococcus aureus, as well as Aspergillus flavus and Penicillium citrinum molds. Moreover, based on the ability of auto-aggregation and co-aggregation features, four isolates LS106, LS71, LS33 and LS6 (belonging to Lactobacillus and Enterococcus genera) were selected. Finally, the investigation of antibiotic resistance revealed the sensitivity of these isolates to majority of the used antibiotics, so that all isolates were susceptible to tetracycline and ampicillin. Also, not one of these four isolates exhibited hemolytic properties. As a result, these isolates are recommended as suitable candidates for usage in fermented food products, taking advantage of their beneficial properties.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/05/22 | Accepted: 2024/11/24 | Published: 2025/03/21
Received: 2024/05/22 | Accepted: 2024/11/24 | Published: 2025/03/21
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