Motal cheese of Iranian nomadic tribes as an untouched source of potentially probiotic Lactobacilli

Abstract

Several studies have revealed the positive impacts of probiotic microorganisms on human health and physiology. Since the diversity of human microbiota is influenced by factors such as lifestyle and nutrition, looking for appropriate supplies to maintain the balance of gastrointestinal flora should be considered as high priority. In the present study, Motal cheese, a special kind of traditional cheese made inside goat skin casing, was intended as a source for isolation of potentially probiotic lactobacilli. The putative bacteria were tested for their acid and bile resistance, antimicrobial potential and antibiotic resistance. The isolates were eventually identified on the basis of 16S rDNA gene sequence and polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Two distinct candidates were recognized which best matched with Lactobacillus acidophilus and Lactobacillus plantarum. According to the outcomes, Motal cheese was confirmed as a valuable source of probiotic microorganisms.