Open AccessMolecular detection, phylogenetic analysis, and antibacterial performance of lactic acid bacteria isolated from traditional cheeses, North‐West Iran
Author(s) -
Hajigholizadeh Mehran,
Mardani Karim,
Moradi Mehran,
Jamshidi Abdollah
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1887
Subject(s) - biology , restriction fragment length polymorphism , probiotic , bacteria , 16s ribosomal rna , enterococcus , lactobacillus , lactococcus , phylogenetic tree , microbiology and biotechnology , terminal restriction fragment length polymorphism , food science , lactic acid , lactococcus lactis , gene , genotype , genetics
Lactic acid bacteria (LAB) are candidate probiotic bacteria that can provide health benefits when delivered via functional foods. The purpose of this study was to isolate and characterize LAB from traditional cheeses consumed in north‐west regions of Iran. A number of sixty traditional cheeses samples were collected and initially screened as LAB using biochemical and molecular methods. A fragment of 1,540 bp in size of 16s rRNA gene was amplified from 70 bacterial isolates. Restriction fragment length polymorphism (RFLP) was employed to differentiate LAB isolates. LAB isolates generated three different RFLP patterns using Hinf I restriction enzyme. Phylogenetic analysis revealed that LAB isolates belonged to three genera including Enterococcus , Lactobacillus , and Lactococcus . Most of the isolated LAB strains belonged to Enterococcus spp. The antimicrobial performance of eight LAB isolates with different RFLP patterns ranged from 6.72 to 14.00 mm. It was concluded that molecular characterization of LAB strains in traditional cheeses will enhance our understanding of traditional food microbiota and will help to find bacterial strains with probiotic potential with great benefit both in health and industry.