چکیده مقاله
The main purpose of this study was to investigate the probiotic properties of lactobacilli including fermentability, acid and bile tolerance, bile salt hydrolysis, and hemolytic properties, antibiotics and antimicrobial activities and bacteriocin production from curdled milk samples Methods:Among the total bacterial isolates, seven isolates were confirmed to be lactobacilli through examining morphological characteristics, biochemical tests and by means of 16S rDNA method Its antimycotoxinogenic activity was investigated using some test bacteria, such as E coli, Aspergillus parasiticus, Geotrichum candidum, Staphylococcus aureus Results:LAB E showed the highest resistance to acidic environment Also, in bile condition the number of LAB B and D colony significantly reduced from about 107 to 102 after 1 hour and to less than 100 after 2 and 4 hours As well none of the strains showed any sensitivity towards fungal and microbes except for Escherichia coli which all strain was sensitive to Bacteriocin production activity was confirmed after the incubation period by creating a clear zone around the wells in the Escherichia coli test Conclusions:Based on this study results, LAB E and C isolated from cow curdled milk could be considered as probiotic microorganism considering the observed properties They could be isolated in order to be used in the production of probiotic dairies
کلیدواژهها
نویسندگان
Sanaz Kousha
Science and Research Branch, Islamic Azad University, Tehran, Tehran,Iran
Hamed Ahari
Science and Research Branch, Islamic Azad University, Tehran, Tehran,Iran
Guity Karim
Science and Research Branch, Islamic Azad University, Tehran, Tehran,Iran
Amir Ali Anvar
Science and Research Branch, Islamic Azad University, Tehran, Tehran,Iran
شیوه ارجاع
Kousha, Sanaz and Ahari, Hamed and Karim, Guity and Anvar, Amir Ali,1399,Evaluating probiotic properties of Lactobacillus species in terms of bacteriocin production,Third International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات سومین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران29 آبان 1399 · تهران