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

Probiotics and Antimicrobial Proteins volume 9, pages 189–193 (2017)Cite this 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.

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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.

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Affiliations

  1. Department of Food Science and Technology Faculty of Agriculture, University of Tabriz, Tabriz, Iran

    Vahid Jabbari, Mahmoud Sowti Khiabani, Reza Rezaei Mokarram, Azad Mohammad Hassanzadeh, Elham Ahmadi, Sasan Gharenaghadeh & Nayyer Karimi

  2. Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

    Vahid Jabbari, Azad Mohammad Hassanzadeh, Sasan Gharenaghadeh & Hossein Samadi Kafil

  3. Immunology Research Center, Tabriz University of Medical sciences, Tabriz, Iran

    Elham Ahmadi

  4. Biotechnology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

    Nayyer Karimi

Authors
  1. Vahid Jabbari
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  2. Mahmoud Sowti Khiabani
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  3. Reza Rezaei Mokarram
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  4. Azad Mohammad Hassanzadeh
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  5. Elham Ahmadi
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  6. Sasan Gharenaghadeh
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  7. Nayyer Karimi
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  8. Hossein Samadi Kafil
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Corresponding author

Correspondence to Hossein Samadi Kafil.

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Jabbari, V., Khiabani, M.S., Mokarram, R.R. et al. Lactobacillus plantarum as a Probiotic Potential from Kouzeh Cheese (Traditional Iranian Cheese) and Its Antimicrobial Activity. Probiotics & Antimicro. Prot. 9, 189–193 (2017). https://doi.org/10.1007/s12602-017-9255-0

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  • DOI: https://doi.org/10.1007/s12602-017-9255-0

Keywords

  • Lactobacillus plantarum
  • Probiotic
  • Kouzeh cheese
  • Antimicrobial activity
  • Pathogens