Work

The Investigation of the Diversity of Lactobacilli Spp. and Assessment Their Some Probiotic Properties in Traditional Dairy Products in East Azerbaijan Province in Iran.

Year: 2017

Type: article

Abstract: . Out of the fifty-six isolates identified phenotypically as lactobacillus, twenty-four strains were tolerant to pH 2.5 and 0.3% bile salt after 3 h of incubation and only 6 strains showed antimicrobial activity and antibiotic susceptibility. In conclusion, six strains showed potentially probiotic properties including resistant to acid and bile, antimicrobial activity and antibiotic susceptibility. So, we can consider these strains as native probiotic but extra examinations were required for introduction into food products.

Source: PubMed

Authors: Zeinab Faghfoori, Bahram Pourghassem Gargari, Amir Saber, Maryam Seyyedi, Ahmad Yari Khosroushahi

Institutions: Semnan University of Medical Sciences, Tabriz University of Medical Sciences, Biotechnology Research Center

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: green

OpenAlex ID: W2750616987

FWCI: 0.963

Cites: 25

Cited by: 9

Related to: 10