Volume 19, Issue 127 (2022)                   FSCT 2022, 19(127): 385-394 | Back to browse issues page

‎ 10.22034/FSCT.19.127.385
‎ 20.1001.1.20088787.1401.19.127.6.9

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Khadang Nikfarjam A, Mahdian E, Ahmadzadeh ghavidel R, Karazhyan R. Isolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities. FSCT 2022; 19 (127) :385-394
URL: http://fsct.modares.ac.ir/article-7-48001-en.html
Isolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities
Amir Khadang Nikfarjam1 , Elham Mahdian 2, Reihaneh Ahmadzadeh ghavidel1 , Reza Karazhyan3
1- Department of Food Science and Technology, Quchan branch, Islamic Azad University, Quchan, Iran
2- Department of Food Science and Technology, Quchan branch, Islamic Azad University, Quchan, Iran , emahdian2000@yahoo.com
3- Industrial Microbial Biotechnoogy Department, Institute of Industrial Biotechnoogy, ACECR, Mashhad
Abstract:   (1557 Views)
The aim of this study was to identify the lactic acid of the dominant bacteria in pickled garlic, using initial biochemical tests and PCR technique and to investigate their potential probiotic potential. For this purpose, to determine the probiotic potential of these isolates, some confirmatory tests including resistance to acid, resistance to simulated gastric conditions, resistance to bile salts, activity against pathogenic bacteria, susceptibility to some common antibiotics and hemolytic activity of isolates were performed. Based on BLAST results, five isolates of Lactobacillus plantarum, two isolates as Pediococcus ethanolidurans and one isolate as Lactobacillus brevis were identified. The lactic acid bacteria isolated in this study had the ability to survive at pH 2.5, grow in medium containing 0.3% bile salt, were sensitive to antibiotics and lacked hemolytic activity and therefore have probiotic properties. Supernatant of isolates of this study in high concentrations had the ability to inhibit growth of pathogenic bacteria and the lethal activity against them. Finally, the isolates of this study can be added to other products in the future as a strain with probiotic potential.
Keywords: Probiotics, garlic, lactic acid bacteria, PCR
Full-Text [PDF 432 kb]   (828 Downloads)    
Article Type: Original Research | Subject: Food Microbiology
Received: 2020/11/29 | Accepted: 2021/07/26 | Published: 2022/09/1
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