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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
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Potentially probiotic Lactobacillus strains from traditional Kurdish cheese
Seyed Mohammad Bagher Hashemi1, Fakhri Shahidi, Seyed Ali Mortazavi
1Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran, hasshemii@yahoo.com.
Probiotics and Antimicrobial Proteins
|March 29, 2014
Summary
Probiotic Lactobacillus strains from Kurdish cheese exhibit excellent survival in simulated gastric conditions and resist bile. These strains show strong autoaggregation, coaggregation, and adhesion to Caco-2 cells, indicating their potential for food applications.
Area of Science:
- Microbiology
- Food Science
- Probiotics
Background:
- Traditional fermented foods are rich sources of beneficial microorganisms.
- Lactobacillus species are widely recognized for their probiotic properties.
- Investigating local food sources can yield novel probiotic candidates.
Purpose of the Study:
- To evaluate the probiotic potential of Lactobacillus strains isolated from traditional Kurdish cheese.
- To assess their tolerance to gastrointestinal conditions and their functional properties.
Main Methods:
- Isolation and identification of Lactobacillus strains from Kurdish cheese.
- Assessment of acid and bile tolerance.
- Evaluation of antimicrobial activity, autoaggregation, coaggregation, and hydrophobicity.
- Adhesion assay using Caco-2 cell line.
- Antibiotic susceptibility testing.
Main Results:
- All isolated Lactobacillus strains demonstrated resistance to low pH (2.0 and 3.0) and bile concentrations (0.3% and 1%).
- Untreated cell-free culture supernatants (CFCS) exhibited significant antagonistic activity against pathogens, while treated CFCS showed no activity.
- Strains displayed strong autoaggregation and coaggregation capabilities with pathogens.
- High hydrophobicity and adherence to Caco-2 cells were observed.
- Most strains were susceptible to common antibiotics but resistant to vancomycin and streptomycin.
Conclusions:
- Kurdish cheese harbors Lactobacillus strains with significant probiotic potential.
- These strains possess desirable functional properties for use as probiotics in food products.
- Further research is warranted to explore their application in functional foods.
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