Background and Objectives: In Iran, there are many traditional dairy products containing Lactobacillus. This study investigates the probiotic potential of Lactobacillus strains obtained from 5 samples of cheese collected from the rural areas of Mazandran Province.

Materials and Methods: Three hundred Lactobacillus strains were isolated and assessed for probiotic potential properties including ability to survive in simulated gastrointestinal condition, tolerance to bile salts, inhibition of pathogenic bacteria, and susceptibility of antibiotic discs.

Results: Totally, 300 strains were identified as Lactobacillus by phenotypical and biochemical testes. Nineteen strains survived in acidic and bile conditions. Among these 19 strains, 8 Lactobacillus strains including L. plantarum (4 strains), L. casei, L. petntosus, and L. fermentum (2 strains) showed good probiotic potential. L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile concentrations. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested. Five lactic strains of MT.ZH193, MT.ZH393, MT.ZH593, MT.ZH893 and MT.ZH993 prevented the growth of all foodborne pathogens. 

Conclusion: These Lactobacillus strains with probiotic potential may be useful for formulation of functional foods, but further in vitro and in vivo studies on these strains are still required.

Keywords: Probiotic properties, Pathogenic bacteria l, Antibiotic resistance, Simulated gastrointestinal resistance, Mazandaran local cheese