Phenotypic and Genotypic Characterization of Lactic Acid Bacteria from Traditional Cheese in Khorramabad City of Iran with Probiotic Potential
| Autor: | Enayat Ghahremani, Sadegh Rezapour, Mahnaz Mardani |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Genotype
Gram-positive bacteria Molecular Sequence Data Bioengineering Iran Applied Microbiology and Biotechnology Biochemistry Microbiology law.invention Probiotic chemistry.chemical_compound Cheese law Animals Molecular Biology Phylogeny biology Probiotics Lactococcus lactis food and beverages General Medicine biology.organism_classification Lactic acid Milk Phenotype chemistry Lactobacillaceae Cattle Fermentation Lactobacillus plantarum Bacteria Biotechnology Enterococcus faecium |
| Zdroj: | Applied Biochemistry and Biotechnology. 175:2516-2527 |
| ISSN: | 1559-0291 0273-2289 |
| DOI: | 10.1007/s12010-014-1434-9 |
| Popis: | Lactic acid bacteria (LAB) with proteolitic activity are used as aromatic and antibacterial substances, cholesterol reduces, bile salt hydrolyses, and probiotic. The aims of this project were to isolate and identify natural LAB flora involved in traditional fermentation in cheeses of Khoramabad city and also to survey their probiotic potential. In order to achieve this goal, LAB were isolated and characterized using phenotypic and genotypic methods (PCR-sequencing); in the next stage, they were analyzed lowering cholesterol medium, hydrolysis of the bile, resistance to bile-resistant PH acidic stomach. At the end of the study, 88 cocci and 3 bacill were found: 58 Enterococcus faecium, 16 Enterococcus hirae, 5 Lactococcus lactis, 3 Lactobacillus plantarum, and 9 undetermined. The probiotic results of the bacteria had effects on the reduction of cholesterol, resistance to stomach acid, had relative antibacterial effects, and some strains had effects on hydrolyzing the bile. For further identification, the PCR method and the application of 16s-DNA-ITS genes and its sequencing were found useful. This study showed that lactic acid bacteria in the traditional cheese of the Khorramabad city have relative probiotic effect and that these lactic acid bacteria in fermented milk are suitable. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink