Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh
2014
Vasiee, A. R. | Tabatabaei Yazdi, F. | Mortazavi, A. | Edalatian, M. R.
“Tarkhineh” is a traditional fermented food produced from a mixture of spontaneously fermented butter milk and wheat flour in Iran. Nine samples of Tarkhineh were collected from different rural areas in Kermanshah province, Iran. The isolates were grouped and identified using a combination of phenotypic and genotypic methods including repetitive extragenic palindromic polymerase chain reaction (REP-PCR) fingerprinting, biochemical methods and carbohydrate profiling and then evaluation the probiotic properties of them. According to the results these 54 isolates belonged to Lactobacillus plantarum (19), Lactobacillus fermentum (17), Lactobacillus pentosus (9), Lactobacillus brevis (8) and Lactobacillus diolivorans (1) that profile bonding from rep-PCR showed Lactobacillus plantarum have a high intra-species diversity. Media of pH = 2.0–7.0 and bile salt concentrations of 0.0-0.5% were used as stress conditions. Antibacterial activity of the probiotic Lactobacillus was determined by means of the spot-on-lawn method. In conclusion, our results showed that 3 strains have potential probiotic value that two of them was Lactobacillus fermentum and one of them was Lactobacillus plantarum.
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