Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese
Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identified from an Iranian traditional cheese “Koozeh Paneer” using the morphological, phenotypical, biochem...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0003/pjfns-2016-0003.xml?format=INT |
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| author | Tavakoli Mahmoud Hamidi-Esfahani Zohreh Hejazi Mohammad Amin Azizi Mohammad Hossein Abbasi Soleiman |
| author_facet | Tavakoli Mahmoud Hamidi-Esfahani Zohreh Hejazi Mohammad Amin Azizi Mohammad Hossein Abbasi Soleiman |
| author_sort | Tavakoli Mahmoud |
| collection | DOAJ |
| description | Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identified from an Iranian traditional cheese “Koozeh Paneer” using the morphological, phenotypical, biochemical and molecular characterization and then their probiotic characteristics were compared. Results showed that the lactic isolates of L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile salts up to concentrations of 0.3 to 2.0%. All the strains showed low sensitivity to the presence of conjugated bile salts. L. plantarum MT.ZH293 exhibited the highest enzymatic activity of β-galactosidase and survival rate in a simulated stomach duodenum passage. L. casei MT.ZH493 generated the highest amount of hydrogen peroxide, followed by L. fermentum MT.ZH993 and L. plantarum MT.ZH593. Although the most selected LAB isolates had a moderate cell surface hydrophobicity, L. plantarum MT. ZH593 expressed the highest cell surface hydrophobicity. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested such as amoxicillin, ceftriaxon, chloramphenicol, erythromycin, gentamycin, streptomycin, tetracycline and vancomycin. Five lactic strains of L. plantarum (MT.ZH193, MT.ZH393 and MT.ZH593) and L. fermentum (MT.ZH893 and MT.ZH993) inhibited the growth of the tested foodborne pathogens including Escherichia coli PTCC5052, Salmonella enterica, Enetrococcus hirea, Staphylococcus aureus and Pseudomonas aeruginosa. |
| format | Article |
| id | doaj-art-41a89e3c8be344f68cb65f5affcd44ce |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-41a89e3c8be344f68cb65f5affcd44ce2025-02-02T15:06:20ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-03-01671414810.1515/pjfns-2016-0003pjfns-2016-0003Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional CheeseTavakoli Mahmoud0Hamidi-Esfahani Zohreh1Hejazi Mohammad Amin2Azizi Mohammad Hossein3Abbasi Soleiman4Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115–336, Tehran, Iran (Islamic Republic of)Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115–336, Tehran, Iran (Islamic Republic of)Department of Food Biotechnology, Branch for Northwest & West region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran (Islamic Republic of)Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115–336, Tehran, Iran (Islamic Republic of)Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115–336, Tehran, Iran (Islamic Republic of)Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identified from an Iranian traditional cheese “Koozeh Paneer” using the morphological, phenotypical, biochemical and molecular characterization and then their probiotic characteristics were compared. Results showed that the lactic isolates of L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile salts up to concentrations of 0.3 to 2.0%. All the strains showed low sensitivity to the presence of conjugated bile salts. L. plantarum MT.ZH293 exhibited the highest enzymatic activity of β-galactosidase and survival rate in a simulated stomach duodenum passage. L. casei MT.ZH493 generated the highest amount of hydrogen peroxide, followed by L. fermentum MT.ZH993 and L. plantarum MT.ZH593. Although the most selected LAB isolates had a moderate cell surface hydrophobicity, L. plantarum MT. ZH593 expressed the highest cell surface hydrophobicity. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested such as amoxicillin, ceftriaxon, chloramphenicol, erythromycin, gentamycin, streptomycin, tetracycline and vancomycin. Five lactic strains of L. plantarum (MT.ZH193, MT.ZH393 and MT.ZH593) and L. fermentum (MT.ZH893 and MT.ZH993) inhibited the growth of the tested foodborne pathogens including Escherichia coli PTCC5052, Salmonella enterica, Enetrococcus hirea, Staphylococcus aureus and Pseudomonas aeruginosa.http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0003/pjfns-2016-0003.xml?format=INTprobiotic cheeselactic acid bacteria (LAB)antibacterialantibiotic resistancegastric resistancecell surface hydrophobicity |
| spellingShingle | Tavakoli Mahmoud Hamidi-Esfahani Zohreh Hejazi Mohammad Amin Azizi Mohammad Hossein Abbasi Soleiman Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese Polish Journal of Food and Nutrition Sciences probiotic cheese lactic acid bacteria (LAB) antibacterial antibiotic resistance gastric resistance cell surface hydrophobicity |
| title | Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese |
| title_full | Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese |
| title_fullStr | Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese |
| title_full_unstemmed | Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese |
| title_short | Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese |
| title_sort | characterization of probiotic abilities of lactobacilli isolated from iranian koozeh traditional cheese |
| topic | probiotic cheese lactic acid bacteria (LAB) antibacterial antibiotic resistance gastric resistance cell surface hydrophobicity |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0003/pjfns-2016-0003.xml?format=INT |
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