Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food

Probiotics and Antimicrobial Proteins
Alireza VasieeHamid Noorbakhsh

Abstract

The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) strains isolated from Horreh. Some probiotic properties, e.g., resistance to acid, bile tolerance, antibacterial activity, and antibiotic susceptibility, were investigated. A total of 140 Gram-positive and catalase-negative isolates from Horreh were subjected to identification and grouping by cultural methods and the 16S rRNA sequencing. The new isolates were identified to be Lactobacillus (fermentum, plantarum, and brevis) Weissella cibaria, Enterococcus (faecium and faecalis), Leuconostoc (citreum and mesenteroides subsp. mesenteroides) and Pediococcus pentosaceus. Probiotic potential study of LAB isolates showed that Lb. plantarum and Leu. mesenteroides subsp. mesenteroides isolates were able to grow at pH 2.5 and 3.5. Lactobacillus plantarum (isolate A44) showed the highest cell hydrophobicity (84.5%). According to antibacterial activity tests, Listeria innocua and Staphylococcus aureus were the most sensitive indicators against the selected LAB strains, while Escherichia coli and Bacillus cereus were the most resistant. In addition, all the isolated LAB species were resistant to vancomycin. The results of the present study suggested...Continue Reading

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Citations

Jan 11, 2019·FEMS Microbiology Letters·Martín Sebastián Marcial-CobaDennis Sandris Nielsen
Jul 30, 2020·BMC Microbiology·Taohong ChenYulong Yin
Nov 11, 2020·Probiotics and Antimicrobial Proteins·Buket Kunduhoglu, Seda Hacioglu
May 4, 2021·Comprehensive Reviews in Food Science and Food Safety·Jie GaoYaxin Sang
Oct 29, 2021·Journal of Applied Microbiology·Abdul RaheemGuangzhi Zhang

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