Isolation and Identification of Lactobacillus Acidophilus and Bifidobacterium from Different Types of (Traditional) Cheese and Study Their Antibacterial Properties
Journal Title: International Journal of Advanced Biotechnology and Research. - Year 2016, Vol 7, Issue 1
Abstract
ABSTRACT: Probiotics are dietary supplement from live microorganisms when exist in appropriate values in gastrointestinal would have healthy benefits on the host body. Among the bacteria, lactic acids are the most common type of them that have been introduced as probiotics. The aim of this study was to isolate and identify bacteria with probiotic potential by examining different types of traditional cheese such as Lavark, jars and cheddar cheeses and assessing their inhibitory effects on the growth of Escherichia coli and Listeria monocytogenes. To achieve this goal, lactic acid bacteria were isolated by phenotypic methods (e.g. stain colouring, biochemical and physiological tests) and their basic probiotics indicators (i.e. resistance to acid, bile salts) were evaluated. Finally, five strains of Lactobacillus and one Bifidobacterium strain as natural microbial flora from Lavark samples, 4 strains of lactobacillus from jug cheese and one Lactobacillus strain from cheddar cheese were identified. The results of select screening would include Antibiogram test showed resistance to bile, acid and inhibition test that Lactobacillus reuteri and Lactobacillus casei have potentiality to use as probiotics in dairy products.
Authors and Affiliations
Parvaneh Mesgari and Masoud Hosseinzadeh
Keywords
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