Isolation and Identification of Lactobacillus brevis from Cottage Cheese of Bazoft City, Iran and Evaluation of Its Antimicrobial Activity Against Some Pathogenic Microorganisms

Dehghani Champiri, Iman; Bamzadeh, Zahra; Rahimi, Ebrahim; Rouhi, Leila

doi:10.30699/ijmm.16.1.17

year 16, Issue 1 (January - February 2022) Iran J Med Microbiol 2022, 16(1): 17-34 | Back to browse issues page

‎ 10.30699/ijmm.16.1.17

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Dehghani Champiri I, Bamzadeh Z, Rahimi E, Rouhi L. Isolation and Identification of Lactobacillus brevis from Cottage Cheese of Bazoft City, Iran and Evaluation of Its Antimicrobial Activity Against Some Pathogenic Microorganisms. Iran J Med Microbiol 2022; 16 (1) :17-34
URL: http://ijmm.ir/article-1-1411-en.html

Isolation and Identification of Lactobacillus brevis from Cottage Cheese of Bazoft City, Iran and Evaluation of Its Antimicrobial Activity Against Some Pathogenic Microorganisms

Iman Dehghani Champiri¹

, Zahra Bamzadeh

², Ebrahim Rahimi³

, Leila Rouhi⁴

1- Department of Microbiology, Faculty of Basic Sciences, Shahrekord Branch, Islamic Azad University Shahrekord, Shahrekord, Iran
2- Department of Microbiology, Faculty of Basic Sciences, Shahrekord Branch, Islamic Azad University Shahrekord, Shahrekord, Iran , Bamzadehz@yahoo.com
3- Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
4- Cellular and Developmental Research Center, Faculty of Basic Sciences, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

Abstract: (2895 Views)

Background and Objective: Many local dairy products in Iran contain lactic acid bacteria. The aim of this study was to isolate and identify Lactobacillus brevis from the cottage cheese made in Bazoft city using biochemical and molecular methods and investigate its antimicrobial properties in vitro.
Materials and Methods: In this study, ten local Bazoft city cheese samples were collected. After transferring to the Lab, serial dilution was obtained at 10^-6CFU/mL and cultured in MRS medium. Then bacilli and gram-positive bacteria were isolated and identified by biochemical methods. The identified Lactobacillus brevis genome was extracted and then amplified using polymerase chain reaction (PCR) to confirm the isolated strain. Finally, the PCR product was sent to Sinaclon for sequencing. The antimicrobial properties of Lactobacillus brevis supernatant were evaluated using the disk and well diffusion method against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium , Pseudomonas aeruginosa, and Enterococcus faecalis. Antibiotic susceptibility was also assessed by the CLSI standard method.
Results: Six species of Lactobacillus were identified from cottage cheese samples. Selected Lactobacillus brevis showed good antimicrobial potency against five pathogenic bacteria. It showed the highest inhibitory effect against Salmonella Typhimurium during the well diffusion method with a mean diameter of growth inhibition zone of 19 mm and the least inhibitory effect against Enterococcus faecalis during the disc method with a growth inhibition zone diameter of 9 mm. It was also resistant to the antibiotics Vancomycin and Gentamicin, intermediate susceptible to Kanamycin and Nalidixic acid, and susceptible to Erythromycin, Tetracycline, Ampicillin, and Chloramphenicol.
Conclusion: Isolated Lactobacillus brevis strain from the local Bazoft cheese has a good antimicrobial ability. By performing extra in vitro and in vivo tests, this native strain can be used more in medicines and the food industry.

Keywords: Antibiotic resistance, Cottage cheese, Lactobacillus brevis, Pathogenic bacteria

Full-Text [PDF 994 kb] (1045 Downloads) | | Full-Text (HTML) (1301 Views)

Type of Study: Original Research Article | Subject: Food Microbiology
Received: 2021/08/3 | Accepted: 2021/12/15 | ePublished: 2022/01/20

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