University of Isfahan Journal of Microbial Biology 3060-7647 8 32 2019 12 22 First isolation and molecular detection of autochthonous potential probiotic lactobacilli isolates from Iranian traditional Poosti cheese and their antioxidative activity First isolation and molecular detection of autochthonous potential probiotic lactobacilli isolates from Iranian traditional Poosti cheese and their antioxidative activity 25 39 22963 10.22108/bjm.2018.111602.1139 FA Hassan Abdali Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran S. Siavash Saei-Dehkordi Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran Mohsen Mobini-Dehkordii Department of Genetics, Faculty of Science, Shahrekord University, Shahrekord, Iran S. Meysam Abtahi-Froushani Department of Microbiology, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran Journal Article 2018 06 17 Introduction: Poosti cheese is an artisanal cheese produced mainly from ewe’s milk in southwest Iran. The objective of this study was to identify lactobacilli isolated from Poosti cheese and to investigate their potential probiotic and antioxidative properties. Materials and methods 101 Gram-positive bacilli with catalase-negative reaction were isolated from Poosti cheese. Twenty isolates were selected based on their highest acid and bile salt tolerability. Using genus-specific primers, 10 isolates out of these were identified as Lactobacillus, and they were subsequently identified at species level using 16S rRNA gene sequencing. In vitro tests were used to assess their probiotic properties or antioxidative activities. Results: Six species were Lactobacillus plantarum, and the rest was Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus brevis, and Lactobacillus buchneri. The acid and bile tolerances were quantitatively close to the reference probiotic strain. L. plantarum S32E showed the highest survival under simulated gastric or intestinal conditions. Cholesterol reduction ability of L. plantarum S12E and L. acidophilus S37A was significantly higher than that of the reference strain. L. acidophilus S37A and L. plantarum S12E were more susceptible against common antibiotics. It was found that the highest antimicrobial activity was detected in the case of Listeria monocytogenes, and the extent of the activity was species- and strain-dependent. The best result of DPPH radical scavenging activity and hydroxyl radical scavenging activity was achieved by intact cells of L. paracasei S5D and by intracellular cell-free extracts of L. plantarum S8D, respectively. The results indicated that the superoxide dismutase activity of Lactobacillus could not be regarded as an appropriate predictor of antioxidative traits. The highest glutathione content belonged to L. acidophilus S37A and L. parcasei S5D. Discussion and conclusion: Overall, some of Lactobacillus strains of Poosti cheese could be considered as potential probiotic candidates; it should, however, be confirmed by further in vivo evaluation. Introduction: Poosti cheese is an artisanal cheese produced mainly from ewe’s milk in southwest Iran. The objective of this study was to identify lactobacilli isolated from Poosti cheese and to investigate their potential probiotic and antioxidative properties. Materials and methods 101 Gram-positive bacilli with catalase-negative reaction were isolated from Poosti cheese. Twenty isolates were selected based on their highest acid and bile salt tolerability. Using genus-specific primers, 10 isolates out of these were identified as Lactobacillus, and they were subsequently identified at species level using 16S rRNA gene sequencing. In vitro tests were used to assess their probiotic properties or antioxidative activities. Results: Six species were Lactobacillus plantarum, and the rest was Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus brevis, and Lactobacillus buchneri. The acid and bile tolerances were quantitatively close to the reference probiotic strain. L. plantarum S32E showed the highest survival under simulated gastric or intestinal conditions. Cholesterol reduction ability of L. plantarum S12E and L. acidophilus S37A was significantly higher than that of the reference strain. L. acidophilus S37A and L. plantarum S12E were more susceptible against common antibiotics. It was found that the highest antimicrobial activity was detected in the case of Listeria monocytogenes, and the extent of the activity was species- and strain-dependent. The best result of DPPH radical scavenging activity and hydroxyl radical scavenging activity was achieved by intact cells of L. paracasei S5D and by intracellular cell-free extracts of L. plantarum S8D, respectively. The results indicated that the superoxide dismutase activity of Lactobacillus could not be regarded as an appropriate predictor of antioxidative traits. The highest glutathione content belonged to L. acidophilus S37A and L. parcasei S5D. Discussion and conclusion: Overall, some of Lactobacillus strains of Poosti cheese could be considered as potential probiotic candidates; it should, however, be confirmed by further in vivo evaluation.

https://bjm.ui.ac.ir/article_22963_e412bb3492dd72dad8846116353b0778.pdf