Antimicrobial effects of lactic acid bacteria with probiotic ability isolated from traditional yogurts on foodborne pathogenic microorganisms
The growth of contaminating microorganisms in food products causes serious diseases in humans, and the use of lactic acid bacteria to control these contaminants is a promising and developing method. In this study, lactic acid bacteria were isolated from traditional yogurts and a total of 140 isolate...
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Islamic Azad University, Tabriz Branch
2021-11-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
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| Online Access: | https://jfh.tabriz.iau.ir/article_690309_d6a80cb18308938e3bc30c0371fb8809.pdf |
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| author | M. Sadeghi A. Tarinejad M. A. Hejazi Y. Nami |
| author_facet | M. Sadeghi A. Tarinejad M. A. Hejazi Y. Nami |
| author_sort | M. Sadeghi |
| collection | DOAJ |
| description | The growth of contaminating microorganisms in food products causes serious diseases in humans, and the use of lactic acid bacteria to control these contaminants is a promising and developing method. In this study, lactic acid bacteria were isolated from traditional yogurts and a total of 140 isolates were isolated. The probiotic potential of these lactic acid bacteria including resistance to acidic conditions, resistance to bile salts and sensitivity to ten important antibiotics were investigated and then bacteria with probiotic potential were used to inhibit food pathogens. The measured halo diameters of the bacterial medium were measured and recorded, and the antimicrobial properties of the strains were compared. ARDRA technique was also used to identify the strains. The results showed that all strains have excellent tolerance to pH 2.5 and bile salt of 0.3% and isolates Numbers 12, 100 and 102 are recognized as the most resistant strains against studied food pathogens. Findings from this study showed that yogurt samples are an important source for the production of bacteria with probiotic potential with antimicrobial activity and can be used against food pathogens. |
| first_indexed | 2024-04-12T00:37:27Z |
| format | Article |
| id | doaj.art-753b78a3cb624dc795e472c4fc18ff44 |
| institution | Directory Open Access Journal |
| issn | 2228-7647 2476-6968 |
| language | fas |
| last_indexed | 2024-04-12T00:37:27Z |
| publishDate | 2021-11-01 |
| publisher | Islamic Azad University, Tabriz Branch |
| record_format | Article |
| series | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| spelling | doaj.art-753b78a3cb624dc795e472c4fc18ff442022-12-22T03:55:06ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682021-11-01113 (43) پاییز839410.30495/jfh.2022.1949266.1340690309Antimicrobial effects of lactic acid bacteria with probiotic ability isolated from traditional yogurts on foodborne pathogenic microorganismsM. Sadeghi0A. Tarinejad1M. A. Hejazi2Y. Nami3MS. Graduated of Biotechnology Department, Faculty of Agriculture, Azarbaijan Shahid Madani University, Tabriz, IranAssociate Professor of Department of Biotechnology, Faculty of Agriculture, Azarbaijan Shahid Madani University, Tabriz, IranAssociate Professor of Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, IranAssistant Professor of Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, IranThe growth of contaminating microorganisms in food products causes serious diseases in humans, and the use of lactic acid bacteria to control these contaminants is a promising and developing method. In this study, lactic acid bacteria were isolated from traditional yogurts and a total of 140 isolates were isolated. The probiotic potential of these lactic acid bacteria including resistance to acidic conditions, resistance to bile salts and sensitivity to ten important antibiotics were investigated and then bacteria with probiotic potential were used to inhibit food pathogens. The measured halo diameters of the bacterial medium were measured and recorded, and the antimicrobial properties of the strains were compared. ARDRA technique was also used to identify the strains. The results showed that all strains have excellent tolerance to pH 2.5 and bile salt of 0.3% and isolates Numbers 12, 100 and 102 are recognized as the most resistant strains against studied food pathogens. Findings from this study showed that yogurt samples are an important source for the production of bacteria with probiotic potential with antimicrobial activity and can be used against food pathogens.https://jfh.tabriz.iau.ir/article_690309_d6a80cb18308938e3bc30c0371fb8809.pdfantimicrobial effectsardralactic acid bacteria |
| spellingShingle | M. Sadeghi A. Tarinejad M. A. Hejazi Y. Nami Antimicrobial effects of lactic acid bacteria with probiotic ability isolated from traditional yogurts on foodborne pathogenic microorganisms Bihdāsht-i Mavādd-i Ghaz̠āyī antimicrobial effects ardra lactic acid bacteria |
| title | Antimicrobial effects of lactic acid bacteria with probiotic ability isolated from traditional yogurts on foodborne pathogenic microorganisms |
| title_full | Antimicrobial effects of lactic acid bacteria with probiotic ability isolated from traditional yogurts on foodborne pathogenic microorganisms |
| title_fullStr | Antimicrobial effects of lactic acid bacteria with probiotic ability isolated from traditional yogurts on foodborne pathogenic microorganisms |
| title_full_unstemmed | Antimicrobial effects of lactic acid bacteria with probiotic ability isolated from traditional yogurts on foodborne pathogenic microorganisms |
| title_short | Antimicrobial effects of lactic acid bacteria with probiotic ability isolated from traditional yogurts on foodborne pathogenic microorganisms |
| title_sort | antimicrobial effects of lactic acid bacteria with probiotic ability isolated from traditional yogurts on foodborne pathogenic microorganisms |
| topic | antimicrobial effects ardra lactic acid bacteria |
| url | https://jfh.tabriz.iau.ir/article_690309_d6a80cb18308938e3bc30c0371fb8809.pdf |
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