Volume 12, number 2
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Probiotic Potential of Five Lactobacillus Strains Isolated from Traditional Persian Yoghurt in Fars Province, Iran: Viewing Through the Window of Phylogenetics

Mohammad Hossein Morowvat1, Navid Nezafat1, Younes Ghasemi1,2٭, Mohammad Hadi Zare1,2, Milad Mohkam2

1Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences,P.O. Box 71345-1583, Shiraz, Iran 2Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Shiraz University of Medical Sciences,P.O. Box 71468-64685, Shiraz, Iran  

ABSTRACT: Probiotics are dietary supplements of live microorganisms which presence of them in gastrointestinal tract in sufficient quantities can be beneficial to host health. Amongst various bacterial strains, lactic acid bacteria (LAB) are the most common probiotic bacteria. The aims of this study were to isolate and identify potentially LAB probiotics from the fermented yoghurt products of townships and villages in Fars province, Iran. Thirty samples of traditional dairy products were collected from different regions of Fars province. Laboratory methods such as gram-staining, motility; and biochemical approaches including carbohydrate utilization and catalase activity were employed to isolate LAB and assess their relevant properties. In five final isolates, 16S rDNA genes were extracted, amplified through PCR and electrophoresed. These genes were then sequenced and compared with the library of the sequences of the NCBI databases. Five different isolates of Lactobacillus were identified and reported as the normal flora in traditional dairy products. These included L. acidophilus, L. delbrueckii subsp. bulgaricus, L. jensseni, L. cripatus and L. gasseri. Phylogenetic analysis revealed a genetic relationship between the five studied strains together and with some previously reported probiotic strains. The obtained strains are potentially probiotics and these isolates can be used in dairy product industries to achieve beneficial effects of probiotics.

KEYWORDS: probiotic properties; lactic acid bacteria; traditional dairy products; functional food; phylogenetics

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Morowvat M. H, Nezafat N, Ghasemi Y, Zare M. H, Mohkam M. Probiotic Potential of Five Lactobacillus Strains Isolated from Traditional Persian Yoghurt in Fars Province, Iran: Viewing Through the Window of Phylogenetics. Biosci Biotech Res Asia 2015;12(2)

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