Probiotic characterization of Pediococcus strains isolated from Iranian cereal-dairy fermented product: Interaction with pathogenic bacteria and the enteric cell line Caco-2

Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses

“…For some strains, resistance to antibiotics is intrinsic and cannot be transmitted to other bacteria. However for others, it is possible to transfer the antibiotic resistance gene, but there are concerns about the commercially use of these bacteria, as it is possible to transfer this gene to pathogenic bacteria and cause them resistant (Vasiee, Falah, Behbahani, et al, 2020). Jena et al (2013) reported that all the lactobacillus strains were susceptible to all studied antibiotics, except vancomycin; and recognized these isolates as intrinsically resistant to vancomycin.…”

“…The choice of probiotic strains is based on the historical background of their use in food without side effects. The characteristics considered for a strain as a probiotic include bacterial survival during the preparation process, survival in the gastrointestinal tract, ability to attach to intestinal epithelial cells as well as the ability to kill the pathogens (Falah et al, 2019;Vasiee, Falah, Behbahani, et al 2020).…”

Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

“…This strain was cultured on De Man, Rogosa, and Sharpe (MRS) at 37°C for 24 h. Staphylococcus aureus ATCC 25923, Listeria innocua ATCC 33090, Escherichia coli ATCC 25922, and Salmonella typhi ATCC 6539 were procured from microbial collection, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran. These selected pathogens were inoculated into Muller Hinton Broth (Quelab, Canada) and incubated at 37°C for 24 h [12].…”

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

“…In a recent study, strains of Pediococcus spp. isolated from Iranian traditional fermented cereal-dairy product called Tarkhineh showed health beneficial properties [Vasiee et al, 2020]. Three isolated strains were successfully tested against several pathogenic bacteria, like Escherichia coli ATCC 25922, Pseudomonas aeruginosa PTCC 1707, Salmonella typhimurium PTCC 1609, and Staphylococcus aureus ATCC 25923.…”

“…Three isolated strains were successfully tested against several pathogenic bacteria, like Escherichia coli ATCC 25922, Pseudomonas aeruginosa PTCC 1707, Salmonella typhimurium PTCC 1609, and Staphylococcus aureus ATCC 25923. Moreover, one strain, Pediococcus acidilactici IAH-5, showed exceptional features of cholesterol removal rate, antioxidant capacity, and a high auto-aggregation potential, indicative of probiotic adhesion to the epithelial cells [Vasiee et al, 2020]. Some LAB can also feature amylase activity, increasing the availability of energy from starch-containing sources and improving the energy density of food products [Nguyen et al, 2007].…”