Probiotics and Antimicrobial Proteins, Volume (10), No (10), Year (2017-5) , Pages (258-268)

Title : ( Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food )

Authors: Alireza Vasiee , behrooz alizadeh behbahani , Farideh Tabatabaei yazdi , Sayed Ali Mortazavi , Hamid Noorbakhsh ,

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Abstract

The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) strains isolated from Horreh. Some probiotic properties, e.g., resistance to acid, bile tolerance, antibacterial activity, and antibiotic susceptibility,were investigated. A total of 140 Gram-positive and catalase-negative isolates from Horreh were subjected to identification and grouping by cultural methods and the 16S rRNA sequencing. The new isolates were identified to be Lactobacillus (fermentum, plantarum, and brevis) Weissella cibaria, Enterococcus (faecium and faecalis), Leuconostoc (citreum and mesenteroides subsp. mesenteroides) and Pediococcus pentosaceus. Probiotic potential study of LAB isolates showed that Lb. plantarum and Leu. mesenteroides subsp. mesenteroides isolates were able to grow at pH 2.5 and 3.5. Lactobacillu plantarum (isolate A44) showed the highest cell hydrophobicity (84.5%). According to antibacterial activity tests, Listeria innocua and Staphylococcus aureus were the most sensitive indicators against the selected LAB strains, while Escherichia coli and Bacillus cereus were the most resistant. In addition, all the isolated LAB species were resistant to vancomycin. The results of the present study suggested that the Lactobacillus fermentum and plantarum isolated from Horreh, characterized in this study, have potential use for industrial purposes as probiotics.

Keywords

, Horreh , Lactic acid bacteria, Probiotics , Traditional fermented food
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@article{paperid:1062869,
author = {Vasiee, Alireza and Alizadeh Behbahani, Behrooz and Tabatabaei Yazdi, Farideh and Mortazavi, Sayed Ali and Noorbakhsh, Hamid},
title = {Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food},
journal = {Probiotics and Antimicrobial Proteins},
year = {2017},
volume = {10},
number = {10},
month = {May},
issn = {1867-1306},
pages = {258--268},
numpages = {10},
keywords = {Horreh ; Lactic acid bacteria; Probiotics ;Traditional fermented food},
}

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%0 Journal Article
%T Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food
%A Vasiee, Alireza
%A Alizadeh Behbahani, Behrooz
%A Tabatabaei Yazdi, Farideh
%A Mortazavi, Sayed Ali
%A Noorbakhsh, Hamid
%J Probiotics and Antimicrobial Proteins
%@ 1867-1306
%D 2017

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