Advertisement

Probiotics and Antimicrobial Proteins

, Volume 9, Issue 2, pp 189–193 | Cite as

Lactobacillus plantarum as a Probiotic Potential from Kouzeh Cheese (Traditional Iranian Cheese) and Its Antimicrobial Activity

  • Vahid Jabbari
  • Mahmoud Sowti Khiabani
  • Reza Rezaei Mokarram
  • Azad Mohammad Hassanzadeh
  • Elham Ahmadi
  • Sasan Gharenaghadeh
  • Nayyer Karimi
  • Hossein Samadi Kafil
Article

Abstract

The aim of this study is to isolate and identify Lactobacillus plantarum isolates from traditional cheese, Kouzeh, and evaluate their antimicrobial activity against some food pathogens. In total, 56 lactic acid bacteria were isolated by morphological and biochemical methods, 12 of which were identified as Lactobacillus plantarum by biochemical method and 11 were confirmed by molecular method. For analyzing the antimicrobial activity of these isolates properly, diffusion method was performed. The isolates were identified by 318 bp band dedicated for L. plantarum. The isolated L. plantarum represented an inhibitory activity against four of the pathogenic bacteria and showed different inhibition halos against each other. The larger halos were observed against Staphylococcus aureus and Staphylococcus epidermidis (15 ± 0.3 and 14.8 ± 0.7 mm, respectively). The inhibition halo of Escherichia coli was smaller than that of other pathogen and some L. plantarum did not show any inhibitory activity against E. coli, which were resistant to antimicrobial compounds produced by L. plantarum. The isolated L. plantarum isolates with the antimicrobial activity in this study had strong probiotic properties. These results indicated the nutritional value of Kouzeh cheese and usage of the isolated isolates as probiotic strains.

Keywords

Lactobacillus plantarum Probiotic Kouzeh cheese Antimicrobial activity Pathogens 

Notes

Acknowledgments

This study was supported by Drug Applied Research Center, Tabriz University of Medical Sciences. We thank local providers for providing us their Kouzeh cheese samples. All test were carried out in microbiology lab, DARC complex and research centers.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interests.

References

  1. 1.
    Säde E, Lassila E, Björkroth J (2016) Lactic acid bacteria in dried vegetables and spices. Food Microbiol 53:110–114. doi: 10.1016/j.fm.2015.09.005 CrossRefGoogle Scholar
  2. 2.
    Settanni L, Moschetti G (2010) Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiol 27:691–697. doi: 10.1016/j.fm.2010.05.023 CrossRefGoogle Scholar
  3. 3.
    Archibald FS, Duong M-N (1984) Manganese acquisition by Lactobacillus plantarum. J Bacteriol 158:1–8Google Scholar
  4. 4.
    Dahroud BD, Mokarram RR, Khiabani MS, Hamishehkar H, Bialvaei AZ, Yousefi M, Kafil HS (2016) Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp.casei ATTC 39392. Int J Biol Macromo 86:462–467. doi: 10.1016/j.ijbiomac.2016.01.103 CrossRefGoogle Scholar
  5. 5.
    Desrouillères K, Millette M, Vu KD, Touja R, Lacroix M (2015) Cancer preventive effects of a specific probiotic fermented milk containing Lactobacillus acidophilus CL1285, L. casei LBC80R and L. rhamnosus CLR2 on male F344 rats treated with 1,2-dimethylhydrazine. J Function Food 17:816–827. doi: 10.1016/j.jff.2015.06.035 CrossRefGoogle Scholar
  6. 6.
    Siezen RJ, Tzeneva VA, Castioni A, Wels M, Phan HT, Rademaker JL, Starrenburg MJ, Kleerebezem M, Molenaar D, Van Hylckama Vlieg JE (2010) Phenotypic and genomic diversity of Lactobacillus plantarum strains isolated from various environmental niches. Environ Microbiol 12:758–773. doi: 10.1111/j.1462-2920.2009.02119.x CrossRefGoogle Scholar
  7. 7.
    Mohammad S, Hashemi B (2016) Probiotic Lactobacillus strains from traditional iranian cheeses. In: preedy RRWR (ed) probiotics, prebiotics, and synbiotics. Academic press, pp 215–225Google Scholar
  8. 8.
    Corsetti A, Valmorri S (2011) Lactic acid bacteria | Lactobacillus spp.: Lactobacillus plantarum. In: Fuquay JW (ed) Encyclopedia of dairy sciences, Second edn. Academic Press, San Diego, pp 111–118. doi: 10.1016/B978-0-12-374407-4.00263-6 CrossRefGoogle Scholar
  9. 9.
    Siragusa S, De Angelis M, Di Cagno R, Rizzello C, Coda R, Gobbetti M (2007) Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Appl Environ Microbiol 73:7283–7290. doi: 10.1128/AEM.01064-07 CrossRefGoogle Scholar
  10. 10.
    Hugas M, Garriga M, Aymerich T, Monfort J (1993) Biochemical characterization of lactobacilli from dry fermented sausages. Intern J Food Microbiol 18:107–113. doi: 10.1016/0168-1605(93)90215-3 CrossRefGoogle Scholar
  11. 11.
    Strahinic I, Busarcevic M, Pavlica D, Milasin J, Golic N, Topisirovic L (2007) Molecular and biochemical characterizations of human oral lactobacilli as putative probiotic candidates. Oral Microbiol Immunol 22:111–117. doi: 10.1111/j.1399-302X.2007.00331.x CrossRefGoogle Scholar
  12. 12.
    Holzapfel W, Wood BJ (2012) The genera of lactic acid bacteria, vol 2. Springer Science & Business Media.Google Scholar
  13. 13.
    Kafil HS, Mobarez AM (2015) Assessment of biofilm formation by enterococci isolates from urinary tract infections with different virulence profiles. J King Saud Univ - Sci 27:312–317. doi: 10.1016/j.jksus.2014.12.007 CrossRefGoogle Scholar
  14. 14.
    Koirala R, Ricci G, Taverniti V, Ferrario C, Malla R, Shrestha S (2014) Isolation and molecular characterization of lactobacilli from traditional fermented Dahi produced at different altitudes in Nepal. Dairy Sci Technol 94(4):397–408. doi: 10.1007/s13594-014-0167-4
  15. 15.
    Asgharzadeh M, Kafil HS, Ebrahimzadeh ME, Bohlouli A (2007) Mannose-binding lectin gene and promoter polymorphism and susceptibility to renal dysfunction in systemic lupus erythematosus. J Biol Sci 7:801–805. doi: 10.3923/jbs.2007.801.805 CrossRefGoogle Scholar
  16. 16.
    Torriani S, Felis GE, Dellaglio F (2001) Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Appl Environ Microbiol 67:3450–3454. doi: 10.1128/AEM.67.8.3450-3454.2001 CrossRefGoogle Scholar
  17. 17.
    Bian L, Molan A-L, Maddox I, Shu Q (2011) Antimicrobial activity of Lactobacillus reuteri DPC16 supernatants against selected food borne pathogens. World J Microbiol Biotechnol 27:991–998. doi: 10.1007/s11274-010-0543-z CrossRefGoogle Scholar
  18. 18.
    Smaoui S, Elleuch L, Bejar W, Karray-Rebai I, Ayadi I, Jaouadi B, Mathieu F, Chouayekh H, Bejar S, Mellouli L (2010) Inhibition of fungi and gram-negative bacteria by bacteriocin BacTN635 produced by Lactobacillus plantarum sp. TN635. Appl Biochem Biotechnol 162:1132–1146. doi: 10.1007/s12010-009-8821-7 CrossRefGoogle Scholar
  19. 19.
    Wang J, Chen X, Liu W, Yang M, Zhang H (2008) Identification of Lactobacillus from koumiss by conventional and molecular methods. Eur Food Res Technol 227:1555–1561. doi: 10.1007/s00217-008-0880-4 CrossRefGoogle Scholar
  20. 20.
    Wang J, Chen X, Liu W, Yang M, Airidengcaicike ZH (2008) Identification of Lactobacillus from koumiss by conventional and molecular methods. Eur Food Res Technol 227:1555–1561. doi: 10.1007/s00217-008-0880-4 CrossRefGoogle Scholar
  21. 21.
    Wu R, Wu Z, Zhao C, Lv C, Wu J, Meng X (2014) Identification of lactic acid bacteria in suancai, a traditional northeastern Chinese fermented food, and salt response of Lactobacillus paracasei LN-1. Ann Microbiol 64:1325–1332. doi: 10.1007/s13213-013-0776-9 CrossRefGoogle Scholar
  22. 22.
    Gori K, Ryssel M, Arneborg N, Jespersen L (2013) Isolation and identification of the microbiota of danish farmhouse and industrially produced surface-ripened cheeses. Microb Ecol 65:602–615. doi: 10.1007/s00248-012-0138-3 CrossRefGoogle Scholar
  23. 23.
    Yu HJ, Chen YF, Yang HJ, Yang J, Xue JG, Li CK, Kwok LY, Zhang HP, Sun TS (2014) Screening for Lactobacillus plantarum with potential inhibitory activity against enteric pathogens. Ann Microbiol:1–9Google Scholar
  24. 24.
    Jabbari V, Mokarram RR, Khiabani MS, Askari F, Ahmadi E, Am H, Sb A, Asgharzadeh M, Kafil HS (2017) Molecular identification of Lactobacillus acidophilus as a probiotic potential from traditional doogh samples and evaluation of their antimicrobial activity against some pathogenic bacteria. Biomed Res-india 28:1–7Google Scholar
  25. 25.
    Das J, Mishra D, Ray P, Tripathy P, Beuria T, Singh N, Suar M (2013) In vitro evaluation of anti-infective activity of a Lactobacillus plantarum strain against Salmonella enterica serovar Enteritidis. Gut Pathog 5:1–11. doi: 10.1186/1757-4749-5-11 CrossRefGoogle Scholar
  26. 26.
    Lim S-M, Im D-S (2012) Inhibitory effects of antagonistic compounds produced from Lactobacillus brevis MLK27 on adhesion of Listeria monocytogenes KCTC3569 to HT-29 cells. Food Sci Biotechnol 21:775–784. doi: 10.1007/s10068-012-0101-6 CrossRefGoogle Scholar
  27. 27.
    Mills S, Serrano L, Griffin C, O’Connor P, Schaad G, Bruining C, Hill C, Ross R, Meijer W (2011) Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese. Microb Cell Factories 10:1–11. doi: 10.1186/1475-2859-10-S1-S7 CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  • Vahid Jabbari
    • 1
    • 2
  • Mahmoud Sowti Khiabani
    • 1
  • Reza Rezaei Mokarram
    • 1
  • Azad Mohammad Hassanzadeh
    • 1
    • 2
  • Elham Ahmadi
    • 1
    • 3
  • Sasan Gharenaghadeh
    • 1
    • 2
  • Nayyer Karimi
    • 1
    • 4
  • Hossein Samadi Kafil
    • 2
  1. 1.Department of Food Science and Technology Faculty of AgricultureUniversity of TabrizTabrizIran
  2. 2.Drug Applied Research CenterTabriz University of Medical SciencesTabrizIran
  3. 3.Immunology Research CenterTabriz University of Medical sciencesTabrizIran
  4. 4.Biotechnology Research CenterTabriz University of Medical SciencesTabrizIran

Personalised recommendations