ردیابی و سرنوشت لاکتوباسیلوس پلانتاروم جدا شده از لبنیات بومی ایران: مروری جامع

نویسندگان
علی باباپور اسطلخی 1
امیر سالاری 2
علی نظری 3
امیر ارشیا عربی بم 4
میلاد حسنی اندواری 5
1 کارشناسی ارشد، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد، ایران
2 دانشیار، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد، ایران
3 دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس
4 دانشجوی دامپزشکی، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد، ایران
5 کارشناسی ارشد، گروه زیست شناسی، دانشکده علوم، دانشگاه فردوسی مشهد، مشهد، ایران
10.22034/FSCT.22.160.258
چکیده
ایران کشوری پهناور و وسیع با تنوع اکوسیستمی و زیستی بالایی است؛ که در آن محصولات بومی خواه لبنی و غیر لبنی زیادی تولید می‌شوند. این محصولات و گیاهان بومی دارای باکتری‌های اسیدلاکتیک متنوعی هستند که می­ توان آن‌ها را جداسازی و شناسایی نمود. گروهی از این محصولات، فراورده‌های لبنی‌ بوده و منبع غنی از باکتری‌ لاکتوباسیلوس پلانتاروم هستند. این باکتری نقش اساسی در جلوگیری از رشد پاتوژن­ها داشته و همچنین قادر به تحمل شرایط اسیدی، قلیایی و تولید اگزو پلی­ساکاریدها می­باشد. به عنوان یک پروبیوتیک، لاکتوباسیلوس پلانتاروم می تواند برای مصرف کنندگان سلامت محور باشد. مطالعه‌ ما به ویژگی‌های باکتری‌ لاکتوباسیلوس پلانتاروم بومی جداشده از فراورده‌های لبنی ایران، ذخایر ژنتیکی بومی این باکتری و دیگر باکتری‌های خانواده لاکتوباسیلاسه پرداخته است. این موضوع زمینه را برای مطالعات بعدی در راستای جداسازی، شناسایی و کاربرد صنعتی این باکتری­ فراهم نموده است. از نتایج مطالعات پژوهشگران پیشین می‌توان این‌چنین استنتاج کرد که از یک سو سویه­های لاکتوباسیلوس پلانتاروم بومی نقاط مختلف ایران پروبیوتیک بوده و نقش استارتری دارند؛ لذا می‌توان با توجه به ویژگی­های هر سویه جداسازی شده، آن‌ها را در مقیاس صنعتی برای تولید فراورده‌های پروبیوتیکی و کاربردهای استارتری مورداستفاده قرارداد. و از سوی دیگر باید توجه داشت که سویه های لاکتوباسیلوس پلانتاروم جداسازی شده از برخی از غذاهای بومی به دلیل ضعف تکنولوژیکی و پتانسیل رقابتی و آنتی میکروبی پایین توانایی صنعتی شدن ندارند. در نتیجه محققان و صنایع در صورت بهره برداری صنعتی از لاکتوباسیلوس پلانتاروم بومی باید در انتخاب نوع و منبع این میکروارگانیسم دقت نمایند. در این مطالعه مروری مطابق با اطلاعات بدست آمده مشخص شد که هر سویه جداسازی شده، دارای ویژگی های متفاوتی با دیگر سویه های جداسازی شده­ی لاکتوباسیلوس پلانتاروم بومی می باشد و بهره برداری از این باکتری، چشم اندازی شگرف در تولید کمک استارترها، سینگل و میکس استارترها وسوپرفودهای آینده خواهد بود
کلیدواژه‌ها
لاکتوباسیلوس پلانتاروم
بومی
پروبیوتیک
کشت استارتر

موضوعات

عنوان مقاله English

Traces and fate of lactobacillus plantarum isolated from indigenous Iranian dairy product: a comprehensive review.

نویسندگان English

Ali Babapour stalkhi 1
amir salari 2
ali nazari 3
amir arshia arabi bam 4
milad hasani andevari 5
1 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
2 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
3 M.Sc. student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P O Box 14115-336, Tehran, Iran
4 DVM student, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
5 Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran
چکیده English

In Iran, a country characterized by diverse ecosystems and abundant biodiversity, both dairy and non-dairy local products are produced. These products and native plants include numerous lactic acid bacteria that can be isolated and identified. Among these, dairy products stand out as a rich source of Lactobacillus Plantarum. This bacterium plays a vital role in inhibiting pathogen growth, tolerating acidic and bile conditions, and producing exopolysaccharides. As a probiotic, Lactobacillus Plantarum offers health benefits to consumers. Our research focused on indigenous Lactobacillus plantarum strains isolated from local Iranian dairy products, revealing the country’s genetic reservoir of this bacterium and other Lactobacillaceae family members. These findings pave the way for further exploration, including isolation, identification, and industrial applications. According to previous studies, it can be concluded that indigenous Lactobacillus Plantarum strains of different parts of Iran are probiotics and have a starter role that we can use on an industrial scale to produce probiotic products and Starter applications according to the characteristics of each isolated strain. However, Lactobacillus plantarum strains isolated from some nstive foods are not fit for commercial applications due to their poor technical resilience, low competitiveness, and weak antibacterial characteristics. As a result, both researchers and industry professionals must carefully assess the type and origin of native Lactobacillus plantarum strains before using them in industrial processes. This review study showed that each native Lactobacillus plantarum isolate has distinct characteristics, which will make their unique properties extremely valuable for developing co-starters, single or mixed starter cultures, and future superfoods.

کلیدواژه‌ها English

Lactobacillus plantarum
Indigenous
Probiotic
starter culture
[1]Durlu-Ozkaya F, Xanthopoulos V, Tunail N, Litopoulou-Tzanetaki E. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes’ milk. Journal of Applied Microbiology. 2001;91(5):861-70.
[2]Ayad EHE, Nashat S, El-Sadek N, Metwaly H, El-Soda M. Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria. Food Microbiology. 2004;21(6):715-25.
[3]Rezaei Z, Khanzadi S, Salari A. A survey on biofilm formation of Lactobacillus rhamnosus (PTCC 1637) and Lactobacillus plantarum (PTCC 1745) as a survival strategy of probiotics against antibiotic in vitro and yogurt. Journal of Food Processing and Preservation. 2021:e15991.
[4]Rezaei Z, Salari A, Khanzadi S. Biofilm Formation and Antibacterial Properties of Lactobacillus Isolated from Indigenous Dairy Products. Journal of food quality and hazards control. 2021;8(4):162-8.
[6]Kathiresan K, Thiruneelakandan G. Prospects of lactic acid bacteria of marine origin. 2008.
6. SALIMI NS, KHOMIRI M, MAGHSOUDLOU Y, MIRZANAMADI F. Isolation And Identification Oflactobacillus Spp. From Raw Milk And Determination Of Their Acid Producing Ability. 2015.
[7]Tavakoli M, Hamidi-Esfahani Z, Hejazi MA, Azizi MH, Abbasi S. Characterization of probiotic abilities of Lactobacilli isolated from Iranian Koozeh traditional cheese. Polish Journal of Food and Nutrition Sciences. 2017;67(1).
[8]Homayouni A, Azizi A, Ehsani MR, Yarmand MS, Razavi SH. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry. 2008;111(1):50-5.
[9]Cebeci A, Gürakan C. Properties of potential probiotic Lactobacillus plantarum strains. Food microbiology. 2003;20(5):511-8.
[10]Tavaria FK, Malcata FX. Enzymatic activities of non-starter lactic acid bacteria isolated from a traditional Portuguese cheese. Enzyme and Microbial Technology. 2003;33(2):236-43.
[11]Gonzalez B, Dominguez-Espinosa R, Alcocer B. Use of Aloe vera juice as substrate for growth of Lactobacillus plantarum and L. casei. Ciencia y Tecnología Alimentaria. 2008;6(2):152-7.
[12]Rezaei Z, Khanzadi S, Salari A. Biofilm formation and antagonistic activity of Lacticaseibacillus rhamnosus (PTCC1712) and Lactiplantibacillus plantarum (PTCC1745). AMB Express. 2021;11(1):1-7.
[13]Varnan M, Mohsenzadeh M, Salari A. Antimicrobial Effects of Lactobacillus Plantarum and Pediococcus Acidilactici Bioprotective Starters against Foodborne Pathogens in Fermented Chicken Meats. Iranian Journal of Nutrition Sciences and Food Technology. 2020;14(4):55-66.
[14]Kalantarmahdavi M, Khanzadi S, Salari A. Edible films incorporating with Lactobacillus plantarum based on sourdough, wheat flour, and gelatin: films characterization and cell viability during storage and simulated gastrointestinal condition. Starch‐Stärke. 2021;73(9-10):2000268.
[15]Lashani E, Davoodabadi A, Soltan Dallal MM. Antimicrobial Effects of Lactobacillus Plantarum and Lactobacillus Paracasei Isolated from Honey against Staphylococcus Aureus. Babol-Jbums. 2018;20(3):44-9.
[16]Soltan Dallal M, Khesht Zarrin H, Tajabadi Ebrahimi M, Davoodabadi A, Hakimian M, Sadrabadi A, et al. Isolation and biochemical identification of potentially Probiotic lactic acid bacteria isolated from traditional yogurt in Yazd province. Tolooebehdasht. 2016;14(6):171-83.
[17]Hassanzadazar H, Ehsani A, Mardani K, Hesari J. Investigation of antibacterial, acid and bile tolerance properties of lactobacilli isolated from Koozeh cheese. Vet Res Forum. 2012;3(3):181-5.
[18]Pourabdi Sarabi P, Tarinejad A, Hejazi M, Majidi M. Tracing of IIa and IIb bacteriocins in native strains of Lactobacillus isolated from traditional dairy products. Journal of Food Hygiene. 2020;10(39).
[19]Ehsani A, Hashemi M, Afshari A, Aminzare M. Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses. Veterinary world. 2018;11(5):726.
[20]Narimani T, Tari Nejad AR, Hejazi MA. Isolation and biochemical and molecular identification of Lactobacillus bacteria with probiotic potential from traditional cow milk and yogurt of Khoi city. Food Science and Technology. 2015;12(48):115-28.
[21]Sharifi Yazdi MK, Davoodabadi A, Khesht Zarin HR, Tajabadi Ebrahimi M, Soltan Dallal MM. Characterisation and probiotic potential of lactic acid bacteria isolated from Iranian traditional yogurts. Italian Journal of Animal Science. 2017;16(2):185-8.
[22]Vasiee A, Alizadeh Behbahani B, Tabatabaei Yazdi F, Mortazavi SA, Noorbakhsh H. Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food. Probiotics and Antimicrobial Proteins. 2018;10(2):258-68.
[23]Ebrahimi MT, Ouweh AC, Hejazi MA, Jafari P. Traditional Iranian dairy products: A source of potential probiotic lactobacilli. African Journal of Microbiology Research. 2011;5(1):20-7.
[24]AZIZI F, HABIBI NM, EDALATIAN M. IDENTIFICATION OF LACTOBACILLUS BACTERIA ISOLATED FROM TRADITIONAL RAW MILK MOTAL CHEESE USING POLYPHASIC APPROACH. 2017.
[25]Hoseinian M, Gholizadeh P, Ghotaslou A, Ghotaslou R. Lactobacillus spp. Inhibit the Biofilm Formation of Pseudomonas aeruginosa. 2021.
[26]Azadnia P, Khan Nazer A. Identification of lactic acid bacteria isolated from traditional drinking yoghurt in tribes of Fars province. Iranian Journal of Veterinary Research. 2009;10(3):235-40.
[27]Zarei F, Nateghi L, Eshaghi MR, Abadi MET. Optimization of gamma-aminobutyric acid production in probiotics extracted from local dairy products in west region of Iran using MRS broth and whey protein media. Applied Food Biotechnology. 2018;5(4):233-42.
[28]Mahdavi S, Isazadeh A, Hajazimian S, MOGHTARAN BONAB N, Shekar F, Asgharian A. Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City. Int J Infect. 2018;5:62152.
[29]Mahmoudi M, Khomeiri M, Saeidi M, Davoodi H. Lactobacillus Species from Iranian Jug Cheese: Identification and Selection of Probiotic Based on Safety and Functional Properties. Applied Food Biotechnology. 2021;8(1):47-56.
[30]Pishva E, Hassannia N, Fazeli MR, Havaee A, Jamalifar H, Hossein MP, et al. Antibacterial effect of authochlorous Lactobacillus strains isolated from traditional yogurts. Pakistan Journal of Nutrition. 2009;8(8):1132-7.
[31]Jafari B, Rezaie A, Alizadeh S. Isolation and identification of potentially probiotic bacteria from traditional dairy products of Ardabil region in Iran. Ann Biol Res. 2011;2:311-7.
[32]Haghshenas B, Haghshenas M, Nami Y, Khosroushahi AY, Abdullah N, Barzegari A, et al. Probiotic assessment of Lactobacillus plantarum 15HN and Enterococcus mundtii 50H isolated from traditional dairies microbiota. Advanced pharmaceutical bulletin. 2016;6(1):37.
[33]Sarmast Ghahfarokhi E, Mobini Dehkordi M, Beheshtimaal K. Isolation and evaluation of lactic acid production content in native Lactobacillus of Chaharmahal va Bakhtiari province isolated from dairy products. Biological Journal of Microorganisms. 2012;1(3):41-52.
[34]Alizadeh Behbahani B, Noshad M, Jooyandeh H. Assessing Activity and Characteristics of the Bacteriocins Produced by Lactobacilli from Local Yogurts of Behbahan City. Iranian Journal of Nutrition Sciences & Food Technology. 2021;16(2):111-20.
[35]Rahmati F. Characterization of Lactobacillus, Bacillus and Saccharomyces isolated from Iranian traditional dairy products for potential sources of starter cultures. AIMS microbiology. 2017;3(4):815.
[36]Abdi R, Sheikh-Zeinoddin M, Soleimanian-Zad S. Identification of lactic acid bacteria isolated from traditional Iranian Lighvan cheese. Pak J Biol Sci. 2006;9:99-103.
[37]Mashak Z. Antimicrobial activity of lactobacillus isolated from kashk-e zard and tarkhineh, two Iranian traditional fermented foods. Int J Enteric Pathog. 2016;4(2):1-5.
[38]Ehsani A, Mahmoudi R, Hashemi M, Raeisi M. Identification of Lactobacillus species isolated from traditional cheeses of west Azerbaijan. Iranian Journal of Medical Microbiology. 2014;8(1):38-43.
[39]Parsaeimehr M, Khazaei M, Jebellijavan A, Staji H. The Isolation and Identification of Dominant Lactic Acid Bacteria by the Sequencing of the 16S rRNA in Traditional Cheese (Khiki) in Semnan, Iran. Journal of Human, Environment, and Health Promotion. 2019;5(1):15-20.
[40]Haghshenas B, Nami Y, Almasi A, Abdullah N, Radiah D, Rosli R, et al. Isolation and characterization of probiotics from dairies. Iranian journal of microbiology. 2017;9(4):234.
[41]Shemshad N, Roozbeh Nasiraie L, Majidzadeh Heravi R. Isolation of Probiotic Lactobacilli Bacteria from Traditional Naein Dairy Product (Koome). Iranian Journal of Medical Microbiology. 2021;15(1):85-106.
[42]Soleymanzadeh N, Mirdamadi S, Kianirad M. Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal). Dairy Science & Technology. 2016;96(4):443-57.
[43]Kafili T, Emam Djomeh Z, Mayo B. Physiological biodiversity of Lactobacillus strains isolated during traditional Iranian lighvan cheese manufacturing. International Journal of Food Properties. 2013;16(1):9-17.
[44]Kafili T, Razavi SH, Djomeh ZE, Naghavi MR, Álvarez-Martín P, Mayo B. Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli. European Food Research and Technology. 2009;229(1):83-92.
[45]Kafili T, Razavi SH, Djomeh ZE, Salehi G-R, Alvarez-Martin P, Mayo B. Antibiotic resistance-susceptibility profiles of Lactobacillus strains from Lighvan, a traditional Iranian raw milk cheese. Milchwissenschaft. 2010;65(1):59-62.
[46]Dorri K, Namdar N, HemayatkhahJahromi V. Isolation of Lactobacilli from Dairy Products and Their Effects on the Main Pathogenic Bacteria in Stomach and Intestine. Medical Laboratory Journal. 2013;7(1):22-8.
[47]Haghshenas B, Nami Y, Haghshenas M, Abdullah N, Rosli R, Radiah D, et al. Bioactivity characterization of Lactobacillus strains isolated from dairy products. Microbiologyopen. 2015;4(5):803-13.
[48]Alikhani F, Dadras H, Tajehmiri A. Isolation, Identification and Analysis of Probiotic Properties of Lactobacillus spp from Traditional Yoghurts in North of Iran. Journal of Pure and Applied Microbiology. 2013;7(4):2965-71.
[49]RoushanZadeh S, Eskandari MH, Shekarforoush SS, Hosseini A. Phenotypic and genotypic diversity of dominant lactic acid bacteria isolated from traditional yoghurts produced by tribes of Iran. Iranian journal of veterinary research. 2014;15(4):347-52.
[50]Farimani RH, Najafi MBH, Bazzaz BSF, Edalatian MR, Bahrami AR, Flórez AB, et al. Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt. European Food Research and Technology. 2016;242(4):517-26.
[51]Molecular Identification of Probiotic Bacteria in Traditional Dairy Products of Azerbaijan using 16S rDNA. Irrigation and Drainage Structures Engineering Research. 2012;13(3):51-62.
[52]Ghotbi M, Zad SS, Sheikh-Zeinoddin M. Identification of facultative heterofermentative Lactobacillus species in Lighvan cheese. Iranian Food Science & Technology Research Journal. 2010;6(2):145-8.
[53]Abdali H, Saei-Dehkordi SS, Mobini-Dehkordii M, Abtahi-Froushani SM. First isolation and molecular detection of autochthonous potential probiotic lactobacilli isolates from Iranian traditional Poosti cheese and their antioxidative activity. Biological Journal of Microorganism. 2019;8(32):25-39.
[54]Kiani P, Mahmoodi MM. Production of biosurfactant by Lactobacillus for using in food industry as a substitution for synthetic emulsifiers. New Cellularand Molecular Biotechnology Journal. 2015;5(19):61-8.
[55]Haghshenas B, Abdullah N, Nami Y, Radiah D, Rosli R, Khosroushahi AY. Different effects of two newly-isolated probiotic Lactobacillus plantarum 15HN and Lactococcus lactis subsp. Lactis 44Lac strains from traditional dairy products on cancer cell lines. Anaerobe. 2014;30:51-9.
[56]Edalatian M, HABIBI NM, Mortazavi S, Nasiri M, Basami M, Hashemi S. Isolation and identification of the indigenous lactic acid bacteria from lighvan cheese. 2013.
[57]Aminian E, Moazamian E, Edatamanesh MA. Effect of Lactobacillus plantarum and Lactobacillus ruteri isolated from dairy products in streptozotocin-induced diabetic rat models. Journal of Food Microbiology. 2020;7(4):59-68.
[58]Barzegar H, Alizadeh Behbahani B, Falah F. Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses. Food Science & Nutrition. 2021;9(8):4094-107.
[59]Zamani N, Sepahi AA, Fazeli MR, Shariatmadari F. The New Probiotic Lactobacillus Plantarum Strain Isolated from Traditional Dairy Showed The Synergistic Effect on Aflatoxin B1 Detoxification Along with Nanochitosan Particles. 2021.
[60]Nahaei M, Dibavar MA. Isolation and Phenotypic Characterization of Lactobacillus Species from Various Dairy Products"" H. Forouhandeh," S. Zununi Vahed," MS Hejazi. Current Research in Bacteriology. 2010;3(2):84-8.
[61]Ahamdi S, Khamiri M, Khosroshahi A, Kashani Negad M. Isolation and identification of Lacic acid bacteria from Lighvan cheeses. J Agric Sci and Natural Res. 2008;3(16):80-91.
[62]Ghadiry-Afshar S, Yalfani R, Ebrahimi M. Isolation and identification of lactobacilli from Iranian olive samples. Iranian Journal of Biological Sciences. 2018;12(4):31-7.
[63]Emami Z, Khalilian E, Shahsanaei M. Isolation of Lactobacillus plantarum from different varieties of Iranian native olives and investigation of their antimicrobial activity against two pathogenic members of Entrobacteriaceae. Biological Journal of Microorganisms. 2015;4(13):139-60.
[64]Nouri S, Nazeri S, Hosseyni P. Isolation and Biochemical and Molecular Identification of Lactobacillus Plantarum‎ Bacteria from Rhizosphere of Lenjan Rice. Biological Journal of Microorganism. 2018;7(27):61-71.
[65]Darsanaki RK, Rokhi ML, Aliabadi MA, Issazadeh K. Antimicrobial activities of Lactobacillus strains isolated from fresh vegetables. Middle-east journal of scientific research. 2012;11(9):1216-9.
[66]Antara NS, Sujaya IN, Yokota A, Asano K, Tomita F. Effects of indigenous starter cultures on the microbial and physicochemical characteristics of Urutan, a balinese fermented sausage. Journal of Bioscience and Bioengineering. 2004;98(2):92-8.
[67]Zamani H. Isolation of a potentially probiotic Lactobacillus plantarum from Siahmezgi cheese and its characterization as a potentially probiotic. 2016.
[68]Hirano J, Yoshida T, Sugiyama T, Koide N, Mori I, Yokochi T. The effect of Lactobacillus rhamnosus on enterohemorrhagic Escherichia coli infection of human intestinal cells in vitro. Microbiology and immunology. 2003;47(6):405-9.
[69]Porshaker M, Hesampour A. Investigation of the bactriocin effect of lactic acid probiotic bacteria isolated from dairy products of Nadushan region, Yazd. Feyz Journal of Kashan University of Medical Sciences. 2019;23(1):36-44.
[70]Kubota H, Senda S, Nomura N, Tokuda H, Uchiyama H. Biofilm formation by lactic acid bacteria and resistance to environmental stress. Journal of Bioscience and Bioengineering. 2008;106(4):381-6.
[71]Heydari nasrabadi M, Tajabadi ebrahimi M, Dehghan Bonadaki S, Torabi kajousangi M, Zahedi F. Study the Probiotic Effects of Lactobacillus Plantarum on Cutaneous Wound Healing in Rat. New Cellularand Molecular Biotechnology Journal. 2011;1(1):21-7.
[72]Mitra HN, Helia A, Maryam TE, Farima Z. The healing effect of Lactobacillus plantarum isolated from Iranian traditional cheese on gastric ulcer in rats. African Journal of Pharmacy and Pharmacology. 2011;5(12):1446-51.
[73]Harandi Z, Beheshti Maal k, Monajemi R. The High Anti-cytotoxic Effects of Novel Lactobacillus Plantarum HBM-IAUF-1 and Lactococcus Lactis HBM-IAUF-8 against SK-BR-3 Breast Cancer Cell Line. Biological Journal of Microorganism. 2020;9(36):59-68.
[74] Heidari Nasrabadi M, Tajabadi Ebrahimi M, Bahrami H. Evaluation of colonization ability of lactobacilli isolated from traditional cheese and adherence to epithelial cells of human GI tract, Caco-2 cell line. Journal of Animal Biology. 2009;1(4):27-31.
[75]Ghaforiyan M, Ezzatpanah H, Mohammadi Nafchi A, Tajabadi Ebrahimi M. Lactic Fermentation of Camel Milk via some of Exopolysaccharide Bacteria Generator and Investigation of the Physicochemical and Antioxidant Properties of the Resulted Product. Journal of Food Technology and Nutrition. 2016;13(2):53-64.
[76]Palles T, Beresford T, Condon S, Cogan T. Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum. Journal of Applied Microbiology. 1998.
[77]Abdollahi H, Rezazadeh Zarandi E. Antagonistic Effects of Lactobacillus against Helicobacter pylori in a Gel Stabilized Glucose-Gradient System. Journal of Rafsanjan University of Medical Sciences. 2006;5(2):97-102.
[78]Sikarchi A, Fozouni L. Inhibitory Effect of Probiotic Bacteria Isolated from Camel Milk on Clinical Strains of Drug-Resistant Helicobacter pylori. mljgoums. 2018;12(2):20-6.
[79]Zakipour Rhomabadi N, Sohrabvandi S, Ruzbeh Nasiraie L. Production of Synbiotic Malt Beverage Using Inulin and Different Probiotic Strains of Lactobacillus Bacteria. Iranian Journal of Nutrition Sciences and Food Technology. 2018;13(3):39-46.
[80]Noori F, TAJABADI EM, Jafari P. Growth Optimization of Lactobacillus plantarum T5jq301796. 1, an Iranian Indigenous Probiotic in Lab Scale Fermenter. 2016.
[81]Zolfaghari H, Khezerlou A, Ehsani A, Yari Khosroushahi A. Detoxification of Aflatoxin B1 by Probiotic Yeasts and Bacteria Isolated From Dairy Products of Iran. Advanced pharmaceutical bulletin. 2020;10(3):482-7.
[82]Gobbetti M, Folkertsma B, Fox P, Corsetti A, Smacchi E, De Angelis M, et al. Microbiology and biochemistry of Fossa (pit) cheese. International Dairy Journal. 1999;9(11):763-73.
[83]Gandomi H, Farhangfar A, Akhondzadeh basti A, Misaghi A, Noori N. Auto and co-aggregation, hydrophobicity and adhesion properties of Lactobacillus plantarum strains isolated from Siahmazgi traditional cheese. 2019;2(1):1-5.
[84]Nezhad SJE, Dovom MRE, Najafi MBH, Yavarmanesh M, Mayo B. Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese. LWT. 2020;133:110070.
[85]Tabatabai Yazdi F, AliZadeh Behbahani B, Mortazavi SA. Diversity of lactic acid bacteria isolated from yellow zabol kashk using 16S rRNA Gene Sequence Analysis. Journal of food science and technology (Iran). 2017;13(59):25-36.
[86]Behbahani BA, Noshad M, Falah F. Inhibition of Escherichia coli adhesion to human intestinal Caco-2 cells by probiotic candidate Lactobacillus plantarum strain L15. Microbial pathogenesis. 2019;136:103677.
[87]Farhangfar A, Gandomi H, Akhondzadeh Basti A, Misaghi A, Noori N. Study of growth kinetic and gastrointestinal stability of acid-bile resistant Lactobacillus plantarum strains isolated from Siahmazgi traditional cheese. Vet Res Forum. 2021;12(2):235-40.
[88]Khorasgani MR, Shafiei R. Traditional yogurt as a source of lactobacilli and other lactic acid bacteria in Iran. Yogurt in Health and Disease Prevention: Elsevier; 2017. p. 285-94.
[89]Joghataei M, Shahidi F, Pouladfar G, Mortazavi SA, Ghaderi A. Probiotic potential comparison of Lactobacillus strains isolated from Iranian traditional food products and human feces with standard probiotic strains. Journal of the Science of Food and Agriculture. 2019;99(15):6680-8.
[90]Shahrampour D, Khomeiri M, Razavi SMA, Kashiri M. Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45. LWT. 2020;118:108758.
[91]Abootaleb M, Mohammadi Bandari N. Isolation and Identification of Lactic Acid Bacteria from Iranian Camel Milk. International Journal of Advanced Biological and Biomedical Research. 2020;8(1):67-74.
[92]Edalati E, Saneei B, Alizadeh M, Hosseini SS, Bialvaei AZ, Taheri K. 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;27:64-8.
[93]Mousavizadeh M-u-S, Mehrabian S, Ashrafi F, Tajabadi Ebrahimi M. Molecular study and probiotic potency of lactic acid bacteria isolated from dairy products in Mazandaran province of Iran and it antagonistic effect on Pseudomonas aeruginosa. International Journal of Molecular and Clinical Microbiology. 2020;10(1):1248-57.
[94]Afzali S, Edalatian Dovom MR, Habibi Najafi MB, Mazaheri Tehrani M, editors. Evaluation of anti-yeast activity of Lactobacillus strains isolated from traditional Iranian cheeses. 6th Asian Federation of Societies for Lactic Acid Bacteria International Symposium (AFSLAB Sym 2018); 2018.
[95]Afzali S, Dovom MRE, Najafi MBH, Tehrani MM. Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh). Scientific reports. 2020;10(1):1-11.
[96]Hajighasemi M, Mojghani N. Identification and Characterization of Probiotic Properties of Indigenous Lactic Acid Bacteria Based on Their Phenotypic and Genotypic Characteristics. Iranian Journal of Medical Microbiology. 2016;9(4):47-54.
[97]Vasiee A, Yazdi TF, Mortazavi A, Edalatian M. Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh. International Food Research Journal. 2014;21(6):2487.
[98]Nami Y, Bakhshayesh RV, Manafi M, Hejazi MA. Hypocholesterolaemic activity of a novel autochthonous potential probiotic Lactobacillus plantarum YS5 isolated from yogurt. LWT. 2019;111:876-82.
[99]bahadori z, norozi j, akhavan sepahi a, sabzevari j, razavipoor r. Study of β-galactosidase activity in Lactobacilli separated from milk and cheese by biochemical and PCR methods. scientific magazine yafte. 2010;12(1):0-.
[100]MONAVAR-UL-SADAT MOUSAVIZADEH SM, ASHRAFI F, TAJABADI M. Biochemical study and molecular identification of bacteria with probiotic potential in traditional yogurt, kefir, and curd and their antimicrobial effect on Escherichia coli in Mazandaran Province of Iran.
[101]Ansariarab S, Aswathanarayan JB, Vittal RR. TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF LACTOBACILLUS PLANTARUM ISOLATED FROM IRANIAN FERMENTED FOOD.
[102]Hamzehlou P, Sepahy AA, Mehrabian S, Hosseini F. Production of vitamins B3, B6 and B9 by lactobacillus isolated from traditional yogurt samples from 3 cities in Iran, winter 2016. Applied Food Biotechnology. 2018;5(2):107-20.
[103]RoushanZadeh S, Eskandari M, Shekarforoush S, Hosseini A. Phenotypic and genotypic diversity of dominant lactic acid bacteria isolated from traditional yoghurts produced by tribes of Iran. Iranian journal of veterinary research. 2014;15(4):347.
[104]Jafari M, Rezaei M, Gheisari HR, Abhari K, Khaniki GJ, Noori N, et al. Application of cultivable lactic acid bacteria isolated from Iranian traditional dairy products for the production of liquid and dried kashks. LWT. 2019;116:108519.
[105]Soleimanifard F, Ghobadi Dana M, Piravivanak Z. Screening local Lactobacilli from Iran in terms of production of lactic acid and identification of superior strains. Biological Journal of Microorganisms. 2015;4(15):155-66.
[106]Kamruzzaman M, Khatun S, Islam S, Haque M. Characterization of some rhizospheric bacteria and their plant growth promoting potentialities in nutrient stress environment. International Journal of Innovative Science, Engineering & Technology. 2015;2(9):805-19.