Department of Microbiology, School of Medicine, Kermanshah University of Medical Sciences, Kermanshah, Iran.
Air Pollution and Respiratory Diseases Research Center, Ahvaz Jundishapur University of Mediacl Sciences, Ahvaz, Iran.
J Health Popul Nutr. 2024 Oct 28;43(1):173. doi: 10.1186/s41043-024-00669-2.
Ghee, known as "roghane heiwâni," or "Kermanshahi oil" is a traditional fermented butter-like product highly esteemed for its nutritional value. Ghee is prepared using traditional methods and has substantial potential as a reservoir of probiotic microorganisms. Previous research delved into isolating and identifying lactic acid bacteria (LAB) in Kermanshahi through culture and PCR sequencing. This study seeks to elucidate the microbial profiles and diversity within Kermanshahi using culture, Denaturing Gradient Gel Electrophoresis (DGGE), and sequencing methodologies.
Twenty samples of Kermanshahi oil were meticulously gathered from diverse locales across Kermanshah province. These samples were cultivated under specialized conditions in MRS and M17 environments spanning 24 to 72 h. Following DNA extraction, amplification of the 16SrRNA gene sequences was performed, culminating in sequencing for conclusive identification of the isolates. Furthermore, the DGGE technique was directly employed to separate and identify various species present in the oil samples utilizing bioinformatics software.
Sequencing outcomes revealed a diverse array of microorganisms among the isolates, with Lactobacillus constituting 43%, Streptococcus comprising 27.6%, Enterococcus at 4.61%, and yeasts at 7.6%. Other species exhibited lower frequencies, encompassing Rhizobium, Bacillus coagulans, and Staphylococcus hominis.
The isolation of a diverse spectrum of probiotic microorganisms underscores their potential utility in the realm of industrial dairy product production. These findings allude to the possibility of integrating these valuable microorganisms, which have historically been associated with traditional products, into the contemporary dairy industry. As consumer interest in probiotic-enriched products surges, the insights gained from this study pave the way for harnessing the benefits of Kermanshahi-derived probiotics.
酥油，又称“roghane heiwâni”或“克尔曼沙阿油”，是一种传统的发酵黄油状产品，因其营养价值而备受推崇。酥油是用传统方法制备的，具有很大的潜力成为益生菌微生物的储存库。以前的研究致力于通过培养和 PCR 测序从克尔曼沙阿分离和鉴定乳酸菌（LAB）。本研究旨在使用培养、变性梯度凝胶电泳（DGGE）和测序方法阐明克尔曼沙阿的微生物谱和多样性。
从克尔曼沙阿省的不同地区精心收集了 20 个酥油样本。这些样本在 MRS 和 M17 环境中在 24 至 72 小时的时间内进行了专门的培养。在提取 DNA 后，对 16S rRNA 基因序列进行扩增，最终进行测序以对分离物进行明确鉴定。此外，直接使用 DGGE 技术利用生物信息学软件分离和鉴定油样中存在的各种物种。
测序结果显示，分离物中的微生物种类多样，其中乳杆菌占 43%，链球菌占 27.6%，肠球菌占 4.61%，酵母占 7.6%。其他物种的频率较低，包括根瘤菌、凝结芽孢杆菌和人葡萄球菌。
分离出多种益生菌微生物，突显了它们在工业乳制品生产领域的潜在用途。这些发现表明，有可能将这些有价值的微生物（它们与传统产品有关）整合到现代乳制品行业中。随着消费者对富含益生菌的产品的兴趣不断增加，本研究的结果为利用源自克尔曼沙阿的益生菌的益处铺平了道路。
