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

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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.

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Abbreviations

CFU:

Colony-forming units

dH2O:

Deionized water

LAB:

Lactic acid bacteria

MRS:

deMan-Rogosa-Sharpe

MRSBA:

deMan-Rogosa-Sharpe-Bile salt-Agar

MRSCHO:

deMan-Rogosa-Sharpe-CHolesterol Oxgall

MRSO:

deMan-Rogosa-Sharpe-bile Oxgall

MRSV:

deMan-Rogosa-Sharpe-Vancomycin

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Acknowledgments

I would like to thank Lorestan University of Medical sciences’ deputy of research for supporting this research.

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Authors and Affiliations

  1. Department of Microbiology, Science and Research Branch, Islamic Azad University, Arak, Iran

    Enayat Ghahremani

  2. Department of Nutrition, Faculty of Health and Nutrition, Lorestan University of Medical Sciences, Khorramabad, Iran

    Mahnaz Mardani

  3. Department of Genetics, Faculty of Medicine, Lorestan University of Medical Sciences, Khorramabad, Iran

    Sadegh Rezapour

Authors
  1. Enayat Ghahremani
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  2. Mahnaz Mardani
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  3. Sadegh Rezapour
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Correspondence to Enayat Ghahremani.

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Ghahremani, E., Mardani, M. & Rezapour, S. Phenotypic and Genotypic Characterization of Lactic Acid Bacteria from Traditional Cheese in Khorramabad City of Iran with Probiotic Potential. Appl Biochem Biotechnol 175, 2516–2527 (2015). https://doi.org/10.1007/s12010-014-1434-9

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  • DOI: https://doi.org/10.1007/s12010-014-1434-9

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