پریسا فتحی رضایی

Background and Aim: Probiotics are known as beneficial microorganisms that their consumption in adequate amounts provide health effects for the host. Lactic acid bacteria (LAB) are the most common type of probiotics. Probiotics have demonstrated significant potential as therapeutic options for a variety of diseases, but the mechanisms responsible for these effects have not been fully elucidated yet. The aim of this study was to identify and evaluate the probiotic properties of isolated bacteria from traditional Maragheh yogurt via phenotypic and genotypic characteristics. Materials and Methods: After collecting, the traditional yogurt samples were isolated by culturing on MRS broth and agar media contained. The isolate was evaluated through microbial and biochemical tests including gram staining, catalase and oxidase activity, fermentation of carbohydrates, and acid and bile salts resistance. Moreover, the isolated bacteria was evaluated by 16s rRNA gene amplification of lactobacilli. The asparaginase and glutaminase production was evaluated by qualitative method. Results: The isolated bacteria showed the characteristics of gram-positive, catalase- and oxidase-negative. Furthermore, it could be able to grow at bile salts and acidic pH and showed no hemolysis. Based on 16S rRNA gene amplification, it was identified as Lactobacillus. Moreover, the production of asparaginase and glutaminase was confirmed. Conclusions: Lactic acid bacteria isolated from traditional Maragheh yogurt showed probiotic potentials. It could be a good candidate to use in in food and pharmaceutical industries.