Lactobacillus plantarum as a Probiotic Potential from Kouzeh Cheese (Traditional Iranian Cheese) and Its Antimicrobial Activity

Abstract

The aim of this study is to isolate and identify Lactobacillus plantarum isolates from traditional cheese, Kouzeh, and evaluate their antimicrobial activity against some food pathogens. In total, 56 lactic acid bacteria were isolated by morphological and biochemical methods, 12 of which were identified as Lactobacillus plantarum by biochemical method and 11 were confirmed by molecular method. For analyzing the antimicrobial activity of these isolates properly, diffusion method was performed. The isolates were identified by 318 bp band dedicated for L. plantarum. The isolated L. plantarum represented an inhibitory activity against four of the pathogenic bacteria and showed different inhibition halos against each other. The larger halos were observed against Staphylococcus aureus and Staphylococcus epidermidis (15 ± 0.3 and 14.8 ± 0.7 mm, respectively). The inhibition halo of Escherichia coli was smaller than that of other pathogen and some L. plantarum did not show any inhibitory activity against E. coli, which were resistant to antimicrobial compounds produced by L. plantarum. The isolated L. plantarum isolates with the antimicrobial activity in this study had strong probiotic properties. These results indicated the nutritional value of Kouzeh cheese and usage of the isolated isolates as probiotic strains.

Caracterización molecular de bacterias con potencial probiótico aisladas de heces de neonatos humanos

“…Actividad antimicrobiana.- Jabbari et al (2017), encontraron algunas cepas de Lactobacillus plantarum que no muestran actividad antimicrobiana contra E. coli y en algunos casos el halo fue más pequeño que otros patógenos. Por su parte Saxelin (1997), señala que determinadas cepas de lactobacilos tienen actividad antimicrobiana contra Salmonella y E. coli, sin embargo, en el presente estudio la cepa 7(1) inhibió a dos cepas patógenas de E. coli (ATCC25922 y ATCC35218)…”

“…Este lactobacilo es considerado como probiótico GRAS (GenBank YJ Jin-2018) y actualmente se está utilizando en alimentos para humanos y animales (Rodríguez 2009). Jabbari et al (2017) aislaron Lactobacillus plantarum con características probióticas de queso tradicional, esta bacteria es la más utilizada para la producción de alimentos fermentados. Por lo tanto, esta bacteria al tener 100% de similaridad con Lactobacillus plantarum subsp.…”

Comparison of Salivary Bacterial Flora in Iranian Patients with Hiatal Hernia and Healthy Subjects

“…Streptococci was carried out based on biochemical characteristics in microbiology protocols [23,24]. Molecular analyses of lactobacilli species were done by method previously described [25,26]. To culture Enterococci spp., blood agar containing sheep blood was used at 37°C.…”

Identification, antibacterial and antifungal effects, antibiotic resistance of some lactic acid bacteria

“…The other advantage of LAB is their non-toxic effects (Carr et al, 2002;Cotter et al, 2005). A total of 56 LAB were isolated by Jabbari et al (2017) and 12 of them were identified by using biochemical methods and 11 were identified using molecular method. Antimicrobial activity tests were performed using disc diffusion method and Staph.…”