Probiotics and Antimicrobial Proteins, Volume (6), No (1), Year (2014-1) , Pages (22-31)

Title : ( Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese )

Authors: seyed mohammad bagher hashemi , Fakhri Shahidi , Sayed Ali Mortazavi , Elnaz Milani , Zarrin Eshaghi ,

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In this study, the probiotic potential of Lactobacillusstrains isolated from traditional Kurdish cheese was investigated. TheLactobacillusstrains were examined for resistance to gastric acidity and bile toxicity, antimicrobial activities, autoaggregation, coaggregation, hydrophobicity, adhesion to Caco-2 cells, and antibiotic susceptibility. The results showed that all strains tested tolerate acid gastric conditions (pH 2.0 and 3.0), and all of them were bile resistant (at 0.3 and 1 % concentration). Although no antibacterial activity was detected in vitro assay for the treated (neutralized to pH 6.5 and treated with catalase) cell-free culture supernatant (CFCS) of strains, untreated CFCS showed strong antagonistic activity against two known pathogens bacteria. All strains exhibited a strong autoaggregating phenotype and manifested a high degree of coaggregation with pathogens. On the other hand, majority of studied strains were found sensitive to different antibiotics, such as ampicillin, penicillin, ciprofloxacin, chloramphenicol, erythromycin, rifampicin, and tetracycline, and were resistant to vancomycin and streptomycin. Finally, isolated strains showed good hydrophobicity and adherence to Caco-2 cell line, so they could be exploited for food manufacture.

Keywords

Lb. plantarumLb. paraplantarumProbiotic. properties Traditional Kurdish
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@article{paperid:1040808,
author = {Hashemi, Seyed Mohammad Bagher and Shahidi, Fakhri and Mortazavi, Sayed Ali and Elnaz Milani and Zarrin Eshaghi},
title = {Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese},
journal = {Probiotics and Antimicrobial Proteins},
year = {2014},
volume = {6},
number = {1},
month = {January},
issn = {1867-1306},
pages = {22--31},
numpages = {9},
keywords = {Lb. plantarumLb. paraplantarumProbiotic. properties Traditional Kurdish cheese},
}

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%0 Journal Article
%T Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese
%A Hashemi, Seyed Mohammad Bagher
%A Shahidi, Fakhri
%A Mortazavi, Sayed Ali
%A Elnaz Milani
%A Zarrin Eshaghi
%J Probiotics and Antimicrobial Proteins
%@ 1867-1306
%D 2014

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