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Lacticaseibacillus paracasei LB12, a Potential Probiotic Isolated from Traditional Iranian Fermented Milk (Doogh)

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Abstract

In Iran, dairy-based fermented foods, like yogurt, cheese, fermented milk, buttermilk, kashk, butter, and Doogh are essential dietary components. Doogh is typically made using fermented yogurt or buttermilk. However, a literature review revealed a lack of research on extracting probiotics from Doogh during processing. As dairy products contain lactic acid bacteria, the aim was to isolate and identify them using culture and PCR-sequencing techniques. Samples of traditional Doogh were collected throughout the Chaharmahal Bakhtiari province of Iran. A specific number of strains have been isolated and among them, the strain lb12 was selected for further characterization based on its probiotic properties. Probiotic properties like adhesion capability, antagonistic activity, resistance to the simulated stomach and intestinal fluids, pH, and bile salt were assessed according to National Standard ISO 19459 of Iran. The lb12 strain was identified as Lacticaseibacillus paracasei by partial 16 rDNA sequence analysis. This L. paracasei strain demonstrated its in vitro resilience to stomach conditions with 58.04% survival at pH 3 and more than 50% resistance to different bile salt concentrations. L. paracasei lb12 showed a cell surface hydrophobicity of 38.18% and a 6.2 log CFU/ml resistance to simulated gastric and intestinal fluids, and a rate of auto- and co-aggregation of 15% and 22%, respectively. L. parasei lb12 showed also a moderate adhesion to HT-29 cell line. In conclusion, L. paracasei lb12 is considered a promising potential probiotic suitable for the development of food supplement and pharmaceutical products.

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Data Availability

The GenBank accession number for the 16S rRNA gene sequence and whole-genome sequence of strain OP286576.2. The data can be accessed by the corresponding author upon request.

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Acknowledgements

The authors acknowledge the staff members of Islamic Azad university of Shahrekord branch.

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Authors and Affiliations

  1. Department of Microbiology, Faculty of Basic Sciences, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

    Iman Dehghani Champiri & Zahra Bamzadeh

  2. Department of Microbiology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran

    Zahra Bamzadeh

  3. Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

    Ebrahim Rahimi

  4. Cellular and Developmental Research Center, Faculty of Basic Sciences, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

    Leila Rouhi

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Contributions

IDC conducted the laboratory work and drafted this paper as a PhD. student. ER and LR co-supervised the research work and assisted in data interpretation and finalized the article write-up. ZB played the role of the principal supervisor and was responsible for manuscript preparation, data interpretation, and all other aspects of the work.

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Correspondence to Zahra Bamzadeh.

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Dehghani Champiri, I., Bamzadeh, Z., Rahimi, E. et al. Lacticaseibacillus paracasei LB12, a Potential Probiotic Isolated from Traditional Iranian Fermented Milk (Doogh). Curr Microbiol 80, 333 (2023). https://doi.org/10.1007/s00284-023-03376-z

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