year 15, Issue 3 (May - Jun 2021)                   Iran J Med Microbiol 2021, 15(3): 352-360 | Back to browse issues page


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Abiri R, Aliabadi M, Kadivarian S, Borji S, Moradi J, Alvandi A. Potentially Probiotic Bacteria Isolated from Preparation Stages of Kermanshahi Traditional Fat. Iran J Med Microbiol. 2021; 15 (3) :352-360
URL: http://ijmm.ir/article-1-1121-en.html
1- Fertility and Sterility Research Center, School of Medicine, Kermanshah University of Medical Sciences, Kermanshah, Iran
2- Student Research Committee, and Department of Microbiology, School of Medicine, Kermanshah University of Medical Sciences, Kermanshah, Iran
3- Medical Technology Research Center, Research institute for Health Technology, School of Medicine, Kermanshah University of Medical Sciences, Kermanshah, Iran
4- Medical Technology Research Center, Research institute for Health Technology, School of Medicine, Kermanshah University of Medical Sciences, Kermanshah, Iran , ah_alvandi@kums.ac.ir
Abstract:   (1703 Views)

Background and Objective: Dairy fermented foods such as yogurt, cheese, fermented milk, butter milk, curd, butter and ghee are used as major diet ingredients in west of IRAN, such as Kermanshah province. Ghee (Kermanshahi traditional oil or roghan-e heiwâni) is traditionally produced from butter milk of yoghurt after fermentation. Review of the literature yielded no study on isolating probiotics from Kermanshahi traditional oil preparation stages. Therefore, purpose of this study was just to focus on isolating and identifying lactic acid bacteria in these products using culture and PCR-sequencing methods.
Materials and Methods: Fifteen samples from each dairy products including yogurt, butter and Kermanshahi traditional oil were collected in Kermanshah province, Iran. Each sample was diluted, homogenized, and cultured on selective medium for growing of lactic acid bacteria. 16SrRNA gene sequences analysis was carried out for final confirmation of these isolates.
Results: After culturing of samples on MRS and M17 under aerobic and anaerobic condition, a total of 78 strains of bacteria were isolated and identified by conventional biochemical tests. The frequency of bacteria in all samples were 48.71% for Lactobacillus, 33.33% for Streptococcus, 6.41% for Enterococcus and 6.41% for Bacillus. Lactobacillus, Streptococcus, Enterococcus, and Bacillus genus, were isolated from 84.44%, 57.78%, 11.11% and 15.56% of all three kind of samples, respectively.
Conclusion: Based on our findings, Lactic acid bacteria and other potentially probiotic microorganisms are present in Kermanshahi traditional oil. Of course the potential probiotic properties of these isolates and impact of consumption of Kermanshahi traditional oil containing those on human health need to be analyzed more. By proving the presence of probiotic bacteria in Kermanshahi oil, it may be falls in the category of functional foods.

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Type of Study: Original | Subject: Food Microbiology
Received: 2020/05/2 | Accepted: 2020/12/5 | ePublished: 2021/06/28

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