Isolation of probiotic bacteria from traditional fermented dairy products.
2009
Hejazi, Mohammad Amin | Taj Abadi, Maryam | Eslami, Sulat | Mardi, Mohsen | Lacroix, C.
The concept of probiotics has its roots in the pioneer works of Metschinkoff in 1908. he believed that long life of Balkane pisant is a consequence of using fermented milk containing a sort of lactobacillus related to yogurt. Today's, the probiotic term is known as alive microorganism having a beneficial effect on the host through affecting the composition and/or metabolic activity of flora of the digestion system. In this study, the probiotic potential of the traditionally prepared dairy products including yoghurt, cheese, curd and buttermilk from areas of Kaleybar, Ahar, Sarab, Heriz, Maku and Lighvan vill was studied through isolation and identification of microorganism with high probable probiotic characteristics. In order to investigate probiotic potential of thr isolates, their resistance to acidic condition and bile salt present in upper digestive apparatus was studied by creation of In vitro media equal to biological conditions. Altogether, from 48 traditional samples, 147 bacterial isolates resistant to acid were screened from which, 89 isolates showed high resistant to acid condition and were selected for the next step. 55 selected isolates of the total isolates represented good resistant to bile salts. Based on the results, two month cheese, new yoghurt of Lighvan, traditional yoghurt of Ahar and Sarab and traditional cheese of Kaleybar possessed more probiotic potential than other products. Results showed that traditional dairy product is valuable sources of highly probiotic microorganism. The microorganism isolated in this study showed high resistance to the harsh physiological condition in the gastrointestinal system simulated as In vitro systems (acidc conditions of stomach and bile salt of duodenum and intestine). Selected isolates was identified through morphological methods, geram and catalas test as bacilli and lactic acid bacteria.
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