Phenotypic and Genotypic Characterization of Lactic Acid Bacteria from Traditional Cheese in Khorramabad City of Iran with Probiotic Potential

Abstract

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.

Comparison of Antibacterial Activity ofLactobacillus plantarumStrains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese

“…plantarum in coculture may vary during the course of the experiment, as demonstrated by Maldonado-Barragán et al [31]. Induction of antimicrobial peptide synthesis is possible in case of the presence in the environment of the competing organism [14]. It is worth mentioning that high anti- Listeria activity of both studied strains Lb.…”

“…En. faecium is a lactic acid bacteria species and is also frequently identified, especially in fresh cheese [14]. …”

Molecular detection, phylogenetic analysis, and antibacterial performance of lactic acid bacteria isolated from traditional cheeses, North‐West Iran

“…hirae (Azat et al., 2016). Ghahremani, Mardani, and Rezapour (2015) reported that 81% of LAB isolated from traditional cheese in Khorramabad city of Iran belonged to Enterococcus subsp. All these studies demonstrated that the majority of LAB isolated from different traditional cheese from various regions have belonged to Enterococcus genus.…”

“…It was also reported that four strains out of six identified LAB isolates from traditionally fermented Xinjiang cheese were Ent. hirae(Azat et al, 2016) Ghahremani, Mardani, and Rezapour (2015). reported that 81% of LAB isolated from traditional cheese in Khorramabad city of Iran belonged to Enterococcus subsp.…”

Massive sequencing of artisan cheeses from raw sheep’s milk

“…Each of these cheeses is characterized by various quality attributes such as a certain race native farming, grazing-based food, as well as knowledge of the master cheese passed down generation after generation, among others. 2 The current demand for fresh and easy to prepare products has brought an increase in the market of minimally processed products. This trend responds to the generalized idea that these foods are healthier.…”