Lactobacillus plantarum as a Probiotic Potential from Kouzeh Cheese (Traditional Iranian Cheese) and Its Antimicrobial Activity.
The aim of this study is to isolate and identify Lactobacillus plantarum isolates from traditional cheese, Kouzeh, and evaluate their antimicrobial activity against some food pathogens. In total, 56 lactic acid bacteria were isolated by morphological and biochemical methods, 12 of which were identified as Lactobacillus plantarum by biochemical method and 11 were confirmed by molecular method. For analyzing the antimicrobial activity of these isolates properly, diffusion method was performed. The isolates were identified by 318 bp band dedicated for L. plantarum. The isolated L. plantarum represented an inhibitory activity against four of the pathogenic bacteria and showed different inhibition halos against each other. The larger halos were observed against Staphylococcus aureus and Staphylococcus epidermidis (15 ± 0.3 and 14.8 ± 0.7 mm, respectively). The inhibition halo of Escherichia coli was smaller than that of other pathogen and some L. plantarum did not show any inhibitory activity against E. coli, which were resistant to antimicrobial compounds produced by L. plantarum. The isolated L. plantarum isolates with the antimicrobial activity in this study had strong probiotic properties. These results indicated the nutritional value of Kouzeh cheese and usage of the isolated isolates as probiotic strains.
Department of Food Science and Technology Faculty of Agriculture, University of Tabriz, Tabriz, Iran.|Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
Vahid
V
Jabbari
Department of Food Science and Technology Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
Mahmoud Sowti
MS
Khiabani
Department of Food Science and Technology Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
Reza Rezaei
RR
Mokarram
Department of Food Science and Technology Faculty of Agriculture, University of Tabriz, Tabriz, Iran.|Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
Azad Mohammad
AM
Hassanzadeh
Department of Food Science and Technology Faculty of Agriculture, University of Tabriz, Tabriz, Iran.|Immunology Research Center, Tabriz University of Medical sciences, Tabriz, Iran.
Elham
E
Ahmadi
Department of Food Science and Technology Faculty of Agriculture, University of Tabriz, Tabriz, Iran.|Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
Sasan
S
Gharenaghadeh
Department of Food Science and Technology Faculty of Agriculture, University of Tabriz, Tabriz, Iran.|Biotechnology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
Nayyer
N
Karimi
Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran. Kafilhs@tbzmed.ac.ir.
Hossein Samadi
0000-0001-6026-8795
HS
Kafil
D000898:Antibiosis; D002611:Cheese / Q000382:microbiology*; D004926:Escherichia coli / Q000187:drug effects / Q000254:growth & development; D007492:Iran; D048191:Lactiplantibacillus plantarum / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*; D019936:Probiotics / Q000302:isolation & purification / Q000494:pharmacology*; D013211:Staphylococcus aureus / Q000187:drug effects / Q000254:growth & development; D013212:Staphylococcus epidermidis / Q000187:drug effects / Q000254:growth & development
Antimicrobial activity; Kouzeh cheese; Lactobacillus plantarum; Pathogens; Probiotic