Hajigholizadeh Mehran, Mardani Karim, Moradi Mehran, Jamshidi Abdollah
Department of Food Hygiene and Aquaculture Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran.
Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran.
Food Sci Nutr. 2020 Sep 12;8(11):6007-6013. doi: 10.1002/fsn3.1887. eCollection 2020 Nov.
Lactic acid bacteria (LAB) are candidate probiotic bacteria that can provide health benefits when delivered via functional foods. The purpose of this study was to isolate and characterize LAB from traditional cheeses consumed in north-west regions of Iran. A number of sixty traditional cheeses samples were collected and initially screened as LAB using biochemical and molecular methods. A fragment of 1,540 bp in size of 16s rRNA gene was amplified from 70 bacterial isolates. Restriction fragment length polymorphism (RFLP) was employed to differentiate LAB isolates. LAB isolates generated three different RFLP patterns using I restriction enzyme. Phylogenetic analysis revealed that LAB isolates belonged to three genera including , , and . Most of the isolated LAB strains belonged to spp. The antimicrobial performance of eight LAB isolates with different RFLP patterns ranged from 6.72 to 14.00 mm. It was concluded that molecular characterization of LAB strains in traditional cheeses will enhance our understanding of traditional food microbiota and will help to find bacterial strains with probiotic potential with great benefit both in health and industry.
乳酸菌（LAB）是一类候选益生菌，通过功能性食品摄入时可带来健康益处。本研究的目的是从伊朗西北部食用的传统奶酪中分离和鉴定乳酸菌。收集了60份传统奶酪样品，并首先使用生化和分子方法作为乳酸菌进行筛选。从70株细菌分离物中扩增出大小为1540 bp的16s rRNA基因片段。采用限制性片段长度多态性（RFLP）来区分乳酸菌分离物。乳酸菌分离物使用I型限制酶产生了三种不同的RFLP模式。系统发育分析表明，乳酸菌分离物属于三个属，包括、和。大多数分离的乳酸菌菌株属于 spp。八种具有不同RFLP模式的乳酸菌分离物的抗菌性能范围为6.72至14.00毫米。得出的结论是，传统奶酪中乳酸菌菌株的分子特征将增进我们对传统食品微生物群的了解，并有助于找到具有益生菌潜力的细菌菌株，这对健康和工业都有很大益处。
