Jundishapur Journal of Microbiology

Published by: Kowsar

In Vitro Study of Potentially Probiotic lactic Acid Bacteria Strains Isolated From Traditional Dairy Products

Hooshang Niazi Amraii 1 , Hamid Abtahi 2 , Parvaneh Jafari 1 , * , Hamid Reza Mohajerani 1 , Mohammad Reza Fakhroleslam 1 and Neda Akbari 1
Authors Information
1 Microbiology Department, Science Faculty, Science and Research Branch, Islamic Azad University, Arak, IR Iran
2 Molecular and Medicine Research Center, Arak University of Medical Sciences, Arak, IR Iran
Article information
  • Jundishapur Journal of Microbiology: June 01, 2014, 7 (6); e10168
  • Published Online: June 1, 2014
  • Article Type: Research Article
  • Received: January 24, 2013
  • Revised: July 2, 2013
  • Accepted: November 11, 2013
  • DOI: 10.5812/jjm.10168

To Cite: Niazi Amraii H, Abtahi H, Jafari P, Mohajerani H R, Fakhroleslam M R, et al. In Vitro Study of Potentially Probiotic lactic Acid Bacteria Strains Isolated From Traditional Dairy Products, Jundishapur J Microbiol. 2014 ; 7(6):e10168. doi: 10.5812/jjm.10168.

Copyright © 2014, Ahvaz Jundishapur University of Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
1. Background
2. Objectives
3. Materials and Methods
4. Results
5. Discussion
  • 1. M. Saarela . Probiotic bacteria: safety, functional and technological properties. J Biotechnol. 2000; 84: 197–215
  • 2. Arthure C, Ouwehand AC, Salminen S. Probiotics: an overview of benefical effects. Antonie Van leeuwenhoek. 2002; : 279-89
  • 3. Chassard C, Grattepanche F, Lacroix C. Probiotics and Health Claims. 2011; : 49-74
  • 4. Ambadoyiannis G, Hatzikamari M, Litopoulou-Tzanetaki E, Tzanetakis N. Probiotic and Technological Properties of Enterococci Isolates from Infants and Cheese. Food Biotechnol. 2005; 18(3): 307-25[DOI]
  • 5. Birollo GA, Reinheimer JA, Vinderola CG. Viability of lactic acid microflora in different types of yoghurt. Food Res Int. 2000; 33(9): 799-805[DOI]
  • 6. Ouwehand AC, Salminen S, Isolauri E. Probiotics: an overview of beneficial effects. A Van Leeuw J Microb. 2002; 82(1-4): 279-89[DOI]
  • 7. Marteau P, Minekus M, Havenaar R, Huis in't Veld JH. Survival of lactic acid bacteria in a dynamic model of the stomach and small intestine: validation and the effects of bile. J Dairy Sci. 1997; 80(6): 1031-7[DOI][PubMed]
  • 8. Fernandez MF, Boris S, Barbes C. Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract. J Appl Microbiol. 2003; 94(3): 449-55[PubMed]
  • 9. Saavedra L, Taranto MP, Sesma F, de Valdez GF. Homemade traditional cheeses for the isolation of probiotic Enterococcus faecium strains. Int J Food Microbiol. 2003; 88(2-3): 241-5[PubMed]
  • 10. Hoque MZ, Akter F, Hossain KM, Rahman MSM, Billah MM, Islam KMD. Isolation, identification and analysis of probiotic properties of Lactobacillus spp. from selective regional yoghurts. World J Dairy Food Sci. 2010; 5(1): 39-46
  • 11. Liu C, Zhang ZY, Dong K, Yuan JP, Guo XK. Antibiotic resistance of probiotic strains of lactic acid bacteria isolated from marketed foods and drugs. Biomed Environ Sci. 2009; 22(5): 401-12[DOI][PubMed]
  • 12. Holt JG, Krieg NR, Sneath PHA, Staley JT, Williams ST. Bergey's Manual of Determinative Bacteriology. 1994; : 84–94
  • 13. Coeuret V, Gueguen M, Vernoux JP. In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese. J Dairy Res. 2004; 71(4): 451-60[PubMed]
  • 14. Gilliland SE, Speck ML. Deconjugation of bile acids by intestinal lactobacilli. Appl Environ Microbiol. 1977; 33(1): 15-8[PubMed]
  • 15. Gilliland SE. Beneficial interrelationships between certain microorganisms and humans: Candidate microorganisms for use as dietary adjuncts. J Food Protect. 1979; 42: 164-7
  • 16. Gilliland SE, Staley TE, Bush LJ. Importance of bile tolerance of Lactobacillus acidophilus used as a dietary adjunct. J Dairy Sci. 1984; 67(12): 3045-51[DOI][PubMed]
  • 17. Gilliland SE, Walker DK. Factors to consider when selecting a culture of Lactobacillus acidophilus as a dietary adjunct to produce a hypocholesterolemic effect in humans. J Dairy Sci. 1990; 73(4): 905-11[DOI][PubMed]
  • 18. Liong MT, Shah NP. Acid and bile tolerance and cholesterol removal ability of lactobacilli strains. J Dairy Sci. 2005; 88(1): 55-66[DOI][PubMed]
  • 19. Lin WH, Yu B, Jang SH, Tsen HY. Different probiotic properties for Lactobacillus fermentum strains isolated from swine and poultry. Anaerobe. 2007; 13(3-4): 107-13[DOI][PubMed]
  • 20. Pennacchia C, Ercolini D, Blaiotta G, Pepe O, Mauriello G, Villani F. Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. Meat Sci. 2004; 67(2): 309-17[DOI][PubMed]
  • 21. Mishra V, Prasad DN. Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics. Int J Food Microbiol. 2005; 103(1): 109-15[DOI][PubMed]
Creative Commons License Except where otherwise noted, this work is licensed under Creative Commons Attribution Non Commercial 4.0 International License .

Search Relations:



Create Citiation Alert
via Google Reader

Readers' Comments