Isolation of Bifidobacteria and their molecular identification in various types of industrial and traditional yogurt and cheese
Subject Areas : MicrobiologyُُSara Sabeti 1 , محمد خضری 2 , Davoud Salarbashi 3 , Elyas Nattagh-Eshtivani 4
1 - Department of Food Science and Nutrition, School of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran
2 - Head of food microbiology department of Food control laboratory, food and drug vice presidency, Mashhad University of Medical Sciences, Mashhad, Iran
3 - Department of Food Science and Nutrition, School of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran
4 - Department of Food Science and Nutrition, School of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran
Keywords: Bifidobacterium, cheese, PCR, yogurt,
Abstract :
Introduction: Probiotics are live, non-pathogenic microorganisms that are administered for microbial improvement, especially in the gastrointestinal tract. Bifidobacterium is one of the most important groups of probiotics that are directly used in the food industry due to their health-enhancing benefits. Yogurt and cheese are important components of the diet. However, a review of the literature showed that there are insufficient studies on the isolation of probiotics to Bifidobacterium from industrial and traditional probiotic yogurt and cheese produced in specific cities of Khorasan Razavi. The first of the present studies aimed to isolate and identify Bifidobacterium in these products using culture and PCR methods.
Methods: A total of 20 yogurt samples and 10 cheese samples were collected. Traditional products were collected from three cities in Khorasan Razavi province. Each sample was diluted, homogenized, and cultured in a specific TOS culture medium. Bifidobacteria were identified using the colony counting technique according to the international standard method ISO 2024: (220 IDF) 29981, which was based on cell morphology and Gram staining of the indicator colonies. Polymerase chain reaction (PCR) methods were then used for final confirmation of these isolations.
Findings: After anaerobic cultivation of samples on TOS specific culture medium, bifidobacteria with morphological names, rods or branched were observed in most traditional and industrial samples. The abundance of Bifidobacterium in TOS medium for industrial probiotic yogurt and cheese was 44.4% and 100%, respectively, and in traditional yogurt and cheese, 90.9% and 85.7%.
Conclusion: Isolation of Bifidobacterium from traditional yogurt and cheese showed that these traditional products are a promising source of probiotic strains. In the future, the investigation of indigenous strains may lead to the introduction of regional starters that are more compatible with the environmental microflora of the environment. However, the type requires further sequencing and investigation.
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