Evalution of probiotic potential of enterococci isolated from traditionadairy product

Subject Areas : Veterinary Clinical Pathology

بهبود Jafari ¹ , A.R Monadi ² , علی Rezaei ³ , سیامک Alizadeh ⁴ , CH Ahmadizadeh ⁵ , ابوالفضل Barzegari ⁶ , مهرداد Pashazadeh ⁷ , حامد Jafarzadeh ⁸

1 - Department of Microbiology, Ahar Branch, Islamic Azad University, Ahar, Iran
2 - Department of Microbiology, Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3 - Department of Clinical Sciences, Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran
4 - Young Research Club, Ahar Branch, Islamic Azad University, Ahar, Iran
5 - Department of Microbiology, Ahar Branch, Islamic Azad University, Ahar, Iran
6 - Faculty of Biotechnology, Faculty of Medicin Sciences, Tabriz University, Tabriz, Iran
7 - Department of Microbiology, Ahar Branch, Islamic Azad University, Ahar, Iran
8 - Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran

Received: 2012-07-17 Accepted : 2012-09-05 Published : 2012-05-21

Keywords: probiotics, Enterococci, traditional Dairy products,

Abstract :

Enterococci have important role in the dairy industry. Also some of enterococcies with dairy origin have been reported as probiotics. The aim of this study is isolate and identify enterococcies from traditional dairy products of Meshkinshahr and Moghan(Ardabil) regions and evaluate the potential probiotic of them. In the presence of phosphate saline buffer (PH equal to 5/2) 26 acid resistant isolates and in the presence of  bile salts, 10 resistant isolates, 7 isolates with high tolerance, 6 isolates with poor tolerance and 3 susceptible isolates were identified. Biochemical identification showed isolates belonging to species of E.avium, E.faecium, E.durans and E.faecalis. Also antagonistic activity was investigated with well diffusion method showed that isolates with inhibitory ability against Escherichia coli are Yersinia enterocolitica and Listeria innocua. Susceptibility study to various antibiotics showed that all strains were susceptible to vancomycin and chloramphenicol. Also all of them were resistant to solfamethacsazol. The results indicate that traditional dairy products of these regions are important source for organisms with probiotic properties.

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