Afshari Asma, Hashemi Mohammad, Tavassoli Milad, Eraghi Vida, Noori Seyyed Mohammad Ali
Department of Nutrition Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran.
Student Research Committee Department of Food Sciences and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran.
Food Sci Nutr. 2022 Mar 7;10(6):2009-2020. doi: 10.1002/fsn3.2817. eCollection 2022 Jun.
In this study, 10 different traditional Iranian cheeses, which are still consumed by people in rural areas of Iran, were examined to isolate new strains of probiotic bacteria. Isolated bacteria were identified by 16s rRNA gene amplification and subjected to series of in vitro tests to find out their probiotic potential. A total of 2345 colonies were collected and 465 of them were confirmed as lactic acid bacteria (LAB), of which , , and were the top three isolated bacteria. Among the different species of LAB isolated in this study, . was the most isolated species, and seven isolates had the significant criteria for being a probiotic strain than other isolates indicating the most adaptable properties of this species. was the most resistant bacteria in the bile resistance test and was also the most durable bacteria in gastrointestinal conditions, for example, acidic environment (pH = 2.5) and trypsin. In contrast, was the most susceptible bacterial strain. showed the most antibacterial effect against , , and . This study showed that probiotic strains isolated from local cheeses could be considered as suitable biopreservatives and used as specific starter cultures for the production of functional cheeses.
在本研究中，对伊朗农村地区人们仍在食用的10种不同的传统伊朗奶酪进行了检测，以分离新的益生菌菌株。通过16s rRNA基因扩增对分离出的细菌进行鉴定，并对其进行一系列体外测试，以确定它们的益生菌潜力。总共收集了2345个菌落，其中465个被确认为乳酸菌（LAB），其中， 、 和 是分离出的前三大细菌。在本研究中分离出的不同乳酸菌物种中， 是分离出最多的物种，并且有七个分离株比其他分离株更符合益生菌菌株的重要标准，表明该物种具有最强的适应性。 在胆汁抗性测试中是最具抗性的细菌，在胃肠道环境中，例如酸性环境（pH = 2.5）和胰蛋白酶环境中也是最具耐受性的细菌。相比之下， 是最敏感的菌株。 对 、 和 显示出最强的抗菌作用。这项研究表明，从当地奶酪中分离出的益生菌菌株可被视为合适的生物防腐剂，并用作生产功能性奶酪的特定发酵剂。
