پریسا فتحی رضایی

Background and Aim: Probiotics are living microorganisms that when administered in adequate amounts in humans and animals have beneficial effects on the host through restoring the intestinal microflora balance. The most common probiotics are lactobacilli and bifidobacteria. These organisms are present in foods, often dairy fermented products such as yogurt. Yogurt is a cultured or fermented milk product that is rich in probiotic strains stimulate healthy digestive function, and help produce vitamin B12 and K. The aim of this research is to isolate and identify probiotics from local yogurt sources in Maragheh. Methods:Ten samples collected from different areas in Maragheh. Then, enrichment on MRS broth, serial dilution and culture of different dilutions on MRS agar were performed. For identification, biochemical tests including gram, catalase and oxidase activity, acid and bile salts resistance were done. Results:Based on the results, 67 probiotic strains were isolated. Conclusion:Lactobacillus is one of the most abundant probiotics that comes from yogurt. Now further studies are running