[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 16, Issue 1 (Spring 2021) ::
Iranian J Nutr Sci Food Technol 2021, 16(1): 133-142 Back to browse issues page
Isolation and Identification of Lactobacillus Strains from Behbahan Local Cheeses and Investigation of Technological and Antimicrobial Properties of These Strains against Major Food Pathogens
B Alizadeh Behbahani * , M Noshad
Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Abstract:   (535 Views)
Background and Objectives: Nowadays, use of lactic acid bacteria in foods to induce health effects is increasing. The aim of this study was to isolate and identify lactic acid bacteria from local cheeses in Behbahan, Iran, as well as assessing their technological and antimicrobial properties.
 Materials & Methods: Lactobacillus spp. were identified using biochemical tests. After grouping the bacterial isolates based on their carbohydrate fermentation profiles, bacteria were identified using 16S rRNA gene sequencing technique. The bacterial acid production, autolytic and lipolytic activities were assessed as well. Antimicrobial activity of the strains with the best response to technological tests was investigated against pathogenic bacteria.
Results: The Lactobacillus population of local cheeses from Behbahan belonged to five bacterial species of Lactobacillus sakei, Lactobacillus paraplantarum, Lactobacillus agilis, Lactobacillus helveticus and Lactobacillus salivarius. The bacterial ability to lower the pH was assessed at 30 °C for 3, 6 and 24 h. Except L. paraplantarum and Lactobacillus salivarius, which decreased pH less than 0.4 U within 3 h, the other strains showed abilities to produce appropriate acid quantities within a short time. The highest acid production belonged to Lactobacillus helveticus strain with decreases of 0.66 U pH within 3 h. All strains showed good autolytic activities. Based on the results, four strains showed lipolytic activities; of which, the highest lipolytic activity belonged to Lactobacillus helveticus and the lowest belonged to Lactobacillus salivarius. Results of antimicrobial assessments showed that acidic and neutralized supernatants of Lactobacillus helveticus included effects on all pathogenic strains. In general, Escherichia coli and Staphylococcus aureus were the most resistant and the most susceptible strains, respectively.
Conclusion: Based on the results, Lactobacillus helveticus showed the best technological and antimicrobial properties for use as an adjunct culture in dairy industries.
Keywords: Cheese, Lactobacillus helveticus, Autolytic activity, Lipolytic activity, Anti-microbial effect
Full-Text [PDF 652 kb]   (266 Downloads)    
Article type: Research | Subject: Food Science
Received: 2020/05/14 | Accepted: 2020/07/25 | Published: 2021/03/25
1. Renner E. Nutritional aspects of cheese. Cheese: chemistry, physics and microbiology: Springer; 1993. p. 557-79. [DOI:10.1007/978-1-4615-2650-6_15]
2. Phillips M, Kailasapathy K, Tran L. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese. International Journal of Food Microbiology. 2006;108(2):276-80. [DOI:10.1016/j.ijfoodmicro.2005.12.009]
3. Rulikowska A, Kilcawley KN, Doolan IA, Alonso-Gomez M, Nongonierma AB, Hannon JA, Wilkinson MG. The impact of reduced sodium chloride content on Cheddar cheese quality. International Dairy Journal. 2013;28(2):45-55. [DOI:10.1016/j.idairyj.2012.08.007]
4. Holzapfel WH, Haberer P, Geisen R, Björkroth J, Schillinger U. Taxonomy and important features of probiotic microorganisms in food and nutrition. The American journal of Clinical Nutrition. 2001;73(2): 365-73. [DOI:10.1093/ajcn/73.2.365s]
5. Peres CM, Peres C, Hernández-Mendoza A, Malcata FX. Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria-with an emphasis on table olives. Trends in Food Science & Technology. 2012; 26(1): 31-42. [DOI:10.1016/j.tifs.2012.01.006]
6. Vasiee A, Mortazavi SA, Sankian M, Yazdi FT, Mahmoudi M, Shahidi F. Antagonistic activity of recombinant Lactococcus lactis NZ1330 on the adhesion properties of Escherichia coli causing urinary tract infection. Microbial Pathogenesis. 2019; 133:103547. [DOI:10.1016/j.micpath.2019.103547]
7. Papamanoli E, Tzanetakis N, Litopoulou-Tzanetaki E, Kotzekidou P. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Science. 2003;65(2):859-67. [DOI:10.1016/S0309-1740(02)00292-9]
8. García-Ruiz A, de Llano DG, Esteban-Fernández A, Requena T, Bartolomé B, Moreno-Arribas MV. Assessment of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiology. 2014; 44:220-5. [DOI:10.1016/j.fm.2014.06.015]
9. Piraino P, Zotta T, Ricciardi A, McSweeney PL, Parente E. Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study. International Dairy Journal. 2008;18(1):81-92. [DOI:10.1016/j.idairyj.2007.06.002]
10. Izadi-Mehr Z, Yavarmanesh M, Habib MB, Edalatian MR. Technological and antimicrobial characteristics of nonpathogenicstrainsEnterococcus faeciumsubsp. faeciumisolated from traditional cheese. Journal of Food Science and Technology. 2018; 81 (15): 479-92. [In Persian].
11. Kfili T, Ali Nesaee M. Identification and genetic diversity of non-starter lactic acid bacteria in Taleshi mature cheese. New Cellular and Molecular Biotechnology Journal. 2017; 7 (26): 111-7. [In Persian].
12. Ehsani A, Mahmoudi R, Hashemi M, Raeisi M. Identification of lactobacillus species isolated from traditional cheeses of west Azerbaijan. Iranian Journal of Medical Microbiology. 2014;8(1):38-43. [In Persian].
13. Hasani M, Hesari J, Farajnia S, Moghadam M. Technological characterisation of predominant lactobacilli isolated from traditional Lighvan cheese. Journal of Food Research. 2012: 21 (4): 539-51. [In Persian].
14. Abdi R, Sheikh-Zeinoddin M, Soleimanian-Zad S. Identification of lactic acid bacteria isolated from traditional Iranian Lighvan cheese. Pakistan Journal of Biological Sciences (PJBS). 2006; 9: 99-103. [DOI:10.3923/pjbs.2006.99.103]
15. Ghotbi M, Zad S, Sheikh-Zeinoddin M. Identification of facultative heterofermentative Lactobacillus species in Lighvan cheese. Iranian Food Science & Technology Research Journal. 2010; 6(2): 145-8.
16. Vasiee AR, Mortazavi A, Tabatabaei-yazdi F, Dovom MR. Detection, identification and phylogenetic analysis of lactic acid bacteria isolated from Tarkhineh, Iranian fermented cereal product, by amplifying the 16s rRNA gene with universal primers and differentiation using rep-PCR. International Food Research Journal. 2018;25(1): 423-32.
17. Ayad EH, Omran N, El-Soda M. Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese. Le Lait. 2006;86(4):317-31. [DOI:10.1051/lait:2006007]
18. Piraino P, Zotta T, Ricciardi A, McSweeney PL, Parente E. Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study. International Dairy Journal. 2008;18(1):81-92. [DOI:10.1016/j.idairyj.2007.06.002]
19. Kandil S, El Soda M. Influence of freezing and freeze drying on intracellular enzymatic activity and autolytic properties of some lactic acid bacterial strains. Advances in Microbiology. 2015;5(6):371-82. [DOI:10.4236/aim.2015.56039]
20. Yamada K, Ota Y, Machida H. Production of lipase by microorganisms (II) Determination of lipase. Journal of the Agricultural Chemical Society of Japan. 1962; 36: 860-4. [DOI:10.1271/nogeikagaku1924.36.860]
21. Mirnejad R, Vahdati AR, Rashidiani J, Erfani M, Piranfar V. The antimicrobial effect of lactobacillus casei culture supernatant against multiple drug resistant clinical isolates of Shigella sonnei and Shigella flexneri in vitro. Iranian Red Crescent Medical Journal. 2013;15(2):122-6. [DOI:10.5812/ircmj.7454]
22. Koohestani M, Moradi M, Tajik H, Badali A. Effects of cell-free supernatant of Lactobacillus acidophilus LA5 and Lactobacillus casei 431 against planktonic form and biofilm of Staphylococcus aureus. In Veterinary Research Forum. 2018; 9(4):301-6.
23. Ben Abda I, De Monbrison F, Bousslimi N, Aoun K, Bouratbine A, Picot S. Advantages and limits of real-time PCR assay and PCR-restriction fragment length polymorphism for the identification of cutaneous Leishmania species in Tunisia. Transactions of the Royal Society of Tropical Medicine and Hygiene. 2011;105(1):17-22. [DOI:10.1016/j.trstmh.2010.09.003]
24. Torres-Llanez MJ, Vallejo-Cordoba B, Díaz-Cinco ME, Mazorra-Manzano MA, González-Córdova AF. Characterization of the natural microflora of artisanal Mexican Fresco cheese. Food Control. 2006;17(9):683-90. [DOI:10.1016/j.foodcont.2005.04.004]
25. Nieto‐Arribas P, Seseña S, Poveda JM, Palop L, Cabezas L. Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese. Journal of Applied Microbiology. 2009;107(5):1505-17. [DOI:10.1111/j.1365-2672.2009.04334.x]
26. Davati N, Zibaee S. Isolation and identification of lactic acid bacteria from drinking yogurt of Iranian one humped camel milk and evaluation of their technological properties. The Journal of Food Science and Technology, 2017; 65 (14): 311-22. [In Persian].
27. Piraino P, Zotta T, Ricciardi A, McSweeney PL, Parente E. Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta Filata cheeses: A multivariate screening study. International Dairy Journal. 2008;18(1):81-92. [DOI:10.1016/j.idairyj.2007.06.002]
28. Hannon JA, Wilkinson MG, Delahunty CM, Wallace JM, Morrissey PA, Beresford TP. Use of autolytic starter systems to accelerate the ripening of Cheddar cheese. International Dairy Journal. 2003;13(4):313-23. [DOI:10.1016/S0958-6946(02)00178-4]
29. Herrero M, Mayo B, Gonzalez B, Suarez JE. Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations. Journal of Applied Bacteriology. 1996;81(5):565-70. [DOI:10.1111/j.1365-2672.1996.tb03548.x]
30. Ukwuru MU, Ibeneme CI. Biotechnological Properties of Microorganisms Isolated from Traditional Fermented Foods. Focusing on Modern Food Industry. 2014; 3:10-18. [DOI:10.14355/fmfi.2014.0301.02]
31. Alizadeh Behbahani B, Noshad M, Falah F. Inhibition of Escherichia coli adhesion to human intestinal Caco-2 cells by probiotic candidate Lactobacillus plantarum strain L15. Microbial Pathogenesis. 2019; 136: 103677. [DOI:10.1016/j.micpath.2019.103677]
32. Salvatierra M, Molina A, Gamboa MM, Arias ML. Evaluation of the effect of probiotic cultures on two different yogurt brands over a known population of Staphylococcus aureus and the production of thermonuclease. Archivos Latinoamericanos de Nutricion. 2004; 54(3):298-302.
33. Ogunbanwo ST, Sanni AI, Onilude AA. Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. African Journal of Biotechnology. 2003; 2(8):219-27. [DOI:10.5897/AJB2003.000-1045]
Send email to the article author

Add your comments about this article
Your username or Email:


XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Alizadeh Behbahani B, Noshad M. Isolation and Identification of Lactobacillus Strains from Behbahan Local Cheeses and Investigation of Technological and Antimicrobial Properties of These Strains against Major Food Pathogens. Iranian J Nutr Sci Food Technol. 2021; 16 (1) :133-142
URL: http://nsft.sbmu.ac.ir/article-1-3054-en.html

Volume 16, Issue 1 (Spring 2021) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.04 seconds with 29 queries by YEKTAWEB 4319