Volume 4, Issue 2 (Autumn – Winter 2011[PERSIAN] 2010)                   mljgoums 2010, 4(2): 38-44 | Back to browse issues page

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Bonyadi M, Rahimi M, Nahai M, Akbari Dibavar M, Mirzaee F. Frequency of Lactobacillus Strains in Foods of East Azerbaijan Cities, Iran. mljgoums. 2010; 4 (2) :38-44
URL: http://mlj.goums.ac.ir/article-1-87-en.html
1- Immunology research center of Medicine , Bonyadir@tbzmed.ac.ir
Abstract:   (19756 Views)


Bachground and objectives:

micro-organisms, usually made from strains of the genera

Probiotics are nonpathogenic and beneficialLactobacillus and

Bifidobacterium. The probiotics are known as dietary supplements withLactobacillus and

Bifidobacterium , in sufficient quantities and specific compound, are used for

Material and Methods:

obtained from dairy products, yogurt, grains cheese, saffron flower, fresh

pinto beans, red beans, fresh green beans . All samples were incubated in

MRS Agar cultures at 42, 37, and 25

isolated, concentrated, and lyophilized. Finally the differential recognition

was performed in deferential cultures.

In this cross-sectional study 100 Samples were°c for two days, and then bacteria were


isolated. Lactobacillus delbrueki and L.bulgaris(each 10 cases)

(8 cases) and L .casei (5 cases) are the most prevalent Lactobacillus strains.

Lactococcus themrophilus the most frequent Lactococcus where isolated in

this study.

: Of 100 food samples 19 Lactobacillus and Lactococcus strains were، L.salivarius


especially Lactobacillus strains are presented in foods. It is recommended that

these probiotics be isolated and proliferated and used in industry and also for

therapeutic purposes.

Based on the results of this study, many kinds of probiotics

Key words:

probiotic, Lactobacillus, foods

therapeutic purposes and food industry. The aim of this study was to evaluate

the frequency of Lactobacillus and Lactococcus strains in food stuffs cities in

Eastern Azerbaijan, Iran.

beneficial effects on consumer health. In some countries,

Received: 2011/10/3 | Accepted: 2013/06/8 | Published: 2013/06/8 | ePublished: 2013/06/8

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