Isolation, molecular identification and evaluation of the probiotic properties of dominant Lactobacillus in whole wheat sourdough

Subject Areas : Food Microbiology

Alireza Sadeghi ¹ , Maryam Ebrahimi ²

1 - Associate Pprofessor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources. Gorgan, Iran.
2 - PhD student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Received: 2016-01-02 Accepted : 2016-03-17 Published : 2016-08-01

Keywords: Probiotic, Lactobacillus, Sourdough,

Abstract :

Background & Objectives: Highly demands of consumption of industrial food products has led to removal of probiotic bacteria from daily diet. The aim of this study was evaluating the probiotic properties of dominant Lactobacillus isolated from whole wheat sourdough.      Materials & Methods: In this experimental study, after isolation of dominant Lactobacillus from whole wheat sourdough, the isolates were identified by polymerase chain reaction (PCR). Probiotic properties of these isolates, including survival in simulated conditions of gastrointestinal tract, antimicrobial effects against prototype bacteria (Staphylococcus aureus, Listeria monocytogenes and Escherichia coli), the  ability of co-aggregation with E. coli as an infection agent of intestine and resistance of these isolates against some of routine antibiotics were also investigated in this study. Results: Sequencing of the PCR products led to identification of Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus sakei and Lactobacillus brevis as dominant Lactobacillus in whole wheat sourdough. Among the mentioned isolates, Lactobacillus plantarum showed the maximum survival in simulated conditions of gastrointestinal tract. Inhibition zone diameter of three pathogenic bacteria in the presence of Lactobacillus plantarum and Lactobacillus brevis were significantly more than the others. Comparison between co-aggregation ability of isolated Lactobacillus with E. coli showed that Lactobacillus brevis and Lactobacillus plantarum were more effective.  Furthermore, these strains along with L. acidophilus were resistant to Streptomycin, Kanamycin, Vancomycin and Nalidixic acid.Conclusion: Lactobacillus brevis and Lactobacillus plantarum isolated from whole wheat sourdough are highly useful to be uses as probiotic bacteria in food and medicinal applications.

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