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:: Volume 19, Issue 4 (Winter 2025) ::
Iranian J Nutr Sci Food Technol 2025, 19(4): 35-47 Back to browse issues page
Isolation and identification of Lactococcus lactis M69 strain from local yogurt and evaluation of its probiotic, antimicrobial and safety properties
B Alizadeh Behbahani * , MA Mehrnia , H Jooyandeh , F Matori
Agricultural Sciences and Natural Resources University of Khuzestan , behrooz66behbahani@gmail.com
Abstract:   (433 Views)
Background and Objectives: In recent years, fermented products have received much attentions due to their high nutritional values and positive biological effects and lactic acid bacteria are the major and most important group of bacteria in these products. The present study was carried out to assess probiotic, antimicrobial and safety characteristics of Lactococcus lactis M69 strain isolated from local yogurts.
 Materials & Methods: First, the desired strain was assessed for probiotic characteristics, including acid resistance (pH 3, 4 and 5), bile resistance (0.3, 0.5 and 0.7%), hydrophobic characteristic and cholesterol absorption. Biogenic amine production, DNase inactivity and hemolytic activity were investigated as well. Then, antioxidant capacity of the isolated strain (ABTS and DPPH) was assessed and the antimicrobial characteristic was assessed using disk diffusion and infiltration in agar well against six pathogenic bacteria (Escherichia coli, Staphylococcus aureus, Shigella dysenteriae, Listeria monosytogenes, Salmonella typhimurium and Bacillus cereus). Resistance to common therapeutic antibiotics (vancomycin, nitrofurazone, chloramphenicol, ciprofloxacin, penicillin, nalidixic, imipenem and gentamicin) was investigated.
Results: Results of the acid resistance assessment showed that the survival percentage decreased greatly with the decrease in pH. Moreover, 69% survival rate was observed at pH 3 and 99% survival rate at pH 5. The strain grew in all bile salt concentrations. The hydrophobicity was 56.35% ±0.47. The strain did not show hemolytic activity and DNase and biogenic amine productions. Cholesterol absorption rate was 40.40% ±0.56 and DPPH and ABTS free radical inhibition rates were 33.80% ±0.49 and 38.50% ±0.41, respectively. Results of the antimicrobial effect showed that in disc diffusion and well methods, acidic cell-free supernatant (aCFS) and neutralized cell-free supernatant (nCFS) included the most antimicrobial effect on B. cereus. Moreover, L. lactis M69 showed the highest resistance to chloramphenicol.
Conclusion: Based on the results, L. lactis M69 strain includes acceptable probiotic and technological potentials for use in food products.
Keywords: Lactococcus lactis, Antioxidant activity, Probiotic, Antimicrobial effect
Full-Text [PDF 823 kb]   (150 Downloads)    
Article type: Research | Subject: Food Science
Received: 2024/06/16 | Accepted: 2024/07/2 | Published: 2025/01/5
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Alizadeh Behbahani B, Mehrnia M, Jooyandeh H, Matori F. Isolation and identification of Lactococcus lactis M69 strain from local yogurt and evaluation of its probiotic, antimicrobial and safety properties. Iranian J Nutr Sci Food Technol 2025; 19 (4) :35-47
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Volume 19, Issue 4 (Winter 2025) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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