Haghshenas Babak, Nami Yousef, Almasi Ali, Abdullah Norhafizah, Radiah Dayang, Rosli Rozita, Barzegari Abolfazl, Khosroushahi Ahmad Yari
Departmen of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran.
University of Medical Sciences, Department of Health and Social Medicine, Kermanshah, Iran.
Iran J Microbiol. 2017 Aug;9(4):234-243.
Probiotics are live microorganisms, which show beneficial health effects on hosts once consumed in sufficient amounts. LAB group can be isolated and characterized from traditional dairy sources. This study aimed at isolating, identifying, and characterizing (low pH/high bile salt tolerance, antibacterial activity, and antibiotic susceptibility) LAB strains from traditional Iranian dairy products.
Isolated strains were identified by Gram staining, catalase assay, and 3 molecular identification methods; namely, (GTG) 5-PCR fingerprinting, ARDRA, and 16S rDNA gene sequencing.
A total of 19 LAB strains belonging to 4 genera ( and ) were identified.
The experiments revealed that 15HN, subsp. 44L and 50H strains, which were isolated from shiraz, cheese and shiraz, respectively, displayed a desirable tolerance to low pH and high bile salts, favorable anti-pathogen activity, and acceptable antibiotic susceptibility; hence, they could be considered as novel probiotic candidates and applied in the food industry.
益生菌是活的微生物，一旦摄入足够量，就会对宿主产生有益的健康影响。乳酸菌可从传统乳制品中分离并鉴定。本研究旨在从伊朗传统乳制品中分离、鉴定和表征（低pH/高胆盐耐受性、抗菌活性和抗生素敏感性）乳酸菌菌株。
通过革兰氏染色、过氧化氢酶检测和3种分子鉴定方法（即(GTG)5-PCR指纹图谱、ARDRA和16S rDNA基因测序）对分离出的菌株进行鉴定。
共鉴定出19株属于4个属（和）的乳酸菌菌株。
实验表明，分别从设拉子、奶酪和设拉子中分离出的15HN、亚种44L和50H菌株对低pH和高胆盐具有良好的耐受性，具有良好的抗病原体活性和可接受的抗生素敏感性；因此，它们可被视为新型益生菌候选菌株并应用于食品工业。
