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Identification of Lactobacillus plantarum TW29-1 isolated from Iranian fermented cereal-dairy product (Yellow Zabol Kashk): probiotic characteristics, antimicrobial activity and safety evaluation

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Abstract

In this study, the probiotic characteristics of Lactobacillus plantarum isolated from an Iranian traditional fermented product, Yellow Zabol Kashk (YZK), were evaluated. The isolated strain was identified as Lactobacillus plantarum TW29-1 by 16S rRNA gene sequencing. L. plantarum TW29-1 had a remarkable tolerance to acidic pHs, bile salts, and simulated gastrointestinal juices. The strain also showed a 51.44% cell surface hydrophobicity, 40.49% auto-aggregation, and 28.63% co-aggregation. L. plantarum TW29-1 was found to have 12.5% adhesion, and it was also able to compete (50.19%) and inhibit (48.87%) Salmonella typhimurium adherence to Caco-2 cells. The growth of pathogenic bacteria (i.e., Pseudomonas aeruginosa, Listeria innocua, Staphylococcus aureus, Escherichia coli, and S. typhimurium) was strongly inhibited by the isolate and S. aureus was the sensitive strain. L. plantarum TW29-1 did not induce DNase or haemolytic activity, confirming its safety aspects. Based on the results, L. plantarum TW29-1 could be introduced as a novel probiotic strain with therapeutic and preservation properties for food and health-promoting purposes.

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Acknowledgements

The authors would like to express their sincere gratitude to the Vice-chancellor for Research and Technology of Agricultural Sciences and Natural Resources University of Khuzestan for supporting this study.

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  1. Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

    Mahboobe Saboktakin-Rizi, Behrooz Alizadeh Behbahani, Mohammad Hojjati & Mohammad Noshad

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  1. Mahboobe Saboktakin-Rizi
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Saboktakin-Rizi, M., Alizadeh Behbahani, B., Hojjati, M. et al. Identification of Lactobacillus plantarum TW29-1 isolated from Iranian fermented cereal-dairy product (Yellow Zabol Kashk): probiotic characteristics, antimicrobial activity and safety evaluation. Food Measure 15, 2615–2624 (2021). https://doi.org/10.1007/s11694-021-00846-5

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