Isolation and identification of lactobacilli from Iranian olive samples
Subject Areas : microbiology
Sheida
Ghadiry-Afshar
1
(Department of Microbiology, Islamic Azad university, Varamin-Pishva Branch, Pishva, IRAN)
Roozbeh
Yalfani
2
(Department of Microbiology, Islamic Azad university, Varamin-Pishva Branch, Pishva, IRAN)
Mehdi
Ebrahimi
3
(Department of Biochemistry and Biophysics, Faculty of Biological sciences, Varamin-Pishva Branch, Islamic Azad university, Varamin, IRAN)
Keywords: Lactobacillus plantarum, isolation, Lactobacillus acidophilus, Lactobacillus, Olive green,
Abstract :
Probiotics are defined as live microorganisms that when administered in adequate amounts, confer a health benefit on the host and they can prevent from or cure some diseases. Most probiotics are strains of Bifidobacterium or Lactobacillus species. The Lactobacillus genus consists of a genetically and physiologically diverse group of rod-shaped, Gram-positive, non-spore forming, non-pigmenetd, catalase negative and microaerophilic to strictly anaerobic. Olive green is one of the oldest plant which used as an important food and has a key role in health, prevention and control of digestive, blood, and heart disease. It may be a proper carier for transporting of probiotics. Therefore, this property of olive green evaluated. In this study, 16 olive sample (packed, unpacked, and crude) were prepared to isolation of Lactobacilli. After isolation of total bacteria, morphological, cultural, and biochemical tests were used to identification of lactobacillus species. Finally, 4 strain of Lactobacillus plantarum and 1 strain of Lactobacillus acidophilus were identified. Our results shows that, in addition to many food advantages, olive green can be a carrier of probiotics.
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