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.

Abstract
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
Acknowledgements
Footnotes
References
  • 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:

Author(s):

Article(s):

Create Citiation Alert
via Google Reader

Readers' Comments