The Isolation and Identification of Dominant Lactic Acid Bacteria by the Sequencing of the 16S rRNA in Traditional Cheese (Khiki) in Semnan, Iran

Parsaeimehr, Mahnoosh; Khazaei, Maryam; Javan, Ashkan Jebelli; Staji, Hamid

doi:10.29252/jhehp.5.1.3

Cited by 4 publications

(1 citation statement)

References 23 publications

(22 reference statements)

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“…In Russia, seven Lactobacillus and Bifidobacterium species were identified in the traditional fermented dairy products sampled from different regions (Yu et al., 2015). All these mentioned reports and other works from different countries demonstrating that traditional dairy products have complex compositions of LAB species (Campagnollo et al., 2018; Parsaeimehr, Khazaei, Jebellijavan, & Staji, 2019).…”

Section: Discussionmentioning

confidence: 85%

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

Hajigholizadeh

Mardani

Moradi

et al. 2020

Food Science & Nutrition

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The present evidences emphasize the health benefits of some microorganisms. In this regard, probiotics are currently among the most studied beneficial microorganisms (Cassani, Gomez-Zavaglia, & Simal-Gandara, 2020). Lactic acid bacteria (LAB) are a diverse group of microorganisms, having the ability to produce lactic acid as the main product, which prevents the proliferation of food spoilage bacteria and pathogens. They are Gram-positive, nonspore forming, cocci or rods, with the ability to secrete a variety of antimicrobial compounds, for example, organic acids, bacteriocins, etc. (Quigley et al., 2013). LAB are normal inhabitants of the healthy gut microbiota in animals and can be found in the milk and dairy products such as cheese. Lactic acid bacteria are the most commonly used probiotics in the food. Nowadays, the development of novel probiotic-based foods has gained more attention. Probiotics display several health benefits by affecting the intestinal flora and permeability, modulating the immunological parameters in the body, and producing bioactive or regulatory metabolites (George et al., 2018). Nowadays,

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Section: Discussionmentioning

confidence: 85%

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

Hajigholizadeh

Mardani

Moradi

et al. 2020

Food Science & Nutrition

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Comparison of the Effect of Extracted Bacteriocin and Lytic Bacteriophage on the Expression of Biofilm Associated Genes in Streptococcus mutans

Rajabi

Dallal

Afradi

et al. 2022

Advances in Materials Science and Engineering

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Today, various biological approaches are used to combat dental plaque biofilms. In the current study, we aimed to compare the effect of extracted bacteriocin and lytic bacteriophage on the expression of biofilm associated genes in Streptococcus mutans. Streptococcus mutans was isolated from plaques of decayed dental and the existence of their gtfs genes was confirmed by PCR. For bacteriocin extraction, at first two probiotic lactobacilli were isolated from traditional foods, then bacteriocin was extracted by partial purification method, and SDS-PAGE was used for estimation of its molecular weight. The previously extracted lytic bacteriophage from raw urban sewage was used against Streptococcus mutans. Finally, the effect of isolated bacteriocin and bacteriophage on gtfs genes expression level was measured by real-time PCR. Out of 81 dental plaque samples, 32 (39.5%) Streptococcus mutans strains were isolated. The frequency of genes was as follows: gtfD32 (100%), gtfB 17 (53.12%), and gtfC 19 (53.37%). 120 traditional food samples (milk, yogurt, pickle, and salty pickle) were evaluated for isolation of lactobacillus. Three strains of Lactobacillus fermentum and four Lactobacillus plantarum with probiotic potential activity were isolated. Two types of bacteriocins from Lactobacillus fermentum and a single type of bacteriocin from Lactobacillus plantarum were extracted, and their molecular weights were 60, 58, and 70 kDa, respectively. In our previous study, two bacteriophages belonging to the Siphoviridae and Tectiviridae families were isolated. Real-time PCR results had shown that both bacteriocin and bacteriophage had a decreasing effect on the expression of gtfs genes. The different modes in our study for the effects of bacteriocin and bacteriophage showed that both of them had good potential as suitable options to fight dental plaque biofilms, and bacteriophages alone showed a stronger reducing effect.

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Molecular investigation of the prevalence and detection of enterohemorrhagic Escherichia coli isolated from traditional cheese in Iran

parvari

Parsaeimehr

Staji

et al. 2021

Koomesh

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Shiga toxin-producing Escherichia coli (STEC) strains are one of the main causes of food poisoning and diseases such as hemorrhagic colitis and hemolytic uremic syndrome. Food contamination mainly occurs through food of animal origin such as meat and dairy products. The aim of this study was to investigate prevalence and distribution of virulence genes in Escherichia coli isolates from traditional cheese from Semnan city, using multiplex PCR method.Materials and Methods: In this study, a total of 100 traditional cheese samples were screened for E. coli strains through conventional microbiological tests. Then, screening for virulence genes (Stx1, Stx2, eaeA and hlyA genes) was carried out by using PCR method.Results: Fifty-nine Escherichia coli strains were identified among 100 cheese samples. Of these, 55 isolates exhibited for one or more virulence genes (93.2%) which, 44 isolates carrying more than of one gene and 11 isolates were positive for the carrier of one gene. Stx2 showed the highest frequency of virulence gene in E. coli isolates.Conclusion: Therefore, due to the high prevalence of virulence genes in pathogenic E. coli isolates in traditional cheese, it is necessary to use molecular methods to control the microbial quality of these products.

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The Isolation and Identification of Dominant Lactic Acid Bacteria by the Sequencing of the 16S rRNA in Traditional Cheese (Khiki) in Semnan, Iran

Cited by 4 publications

References 23 publications

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

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

Comparison of the Effect of Extracted Bacteriocin and Lytic Bacteriophage on the Expression of Biofilm Associated Genes in Streptococcus mutans

Molecular investigation of the prevalence and detection of enterohemorrhagic Escherichia coli isolated from traditional cheese in Iran

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