Evaluation of the health properties of lactobacilli isolated from an Iranian traditional dairy product.

Abstract

The different lactobacillus strains isolated from dairy resources may have unique functional properties on human health. Thus, the present study aimed to evaluate the health properties of the lactobacilli isolated from a traditional dairy product in vitro. A total of seven isolated lactobacilli abilities were evaluated for environmental pH reduction, antibacterial activity, cholesterol reduction, and antioxidant activity. Based on the results, the highest decrease in the environment pH was observed in Lactobacillusfermentum B166 with 57%. The antipathogen activity test showed the best results for inhibiting Salmonella typhimurium and Pseudomonas aeruginosa to be obtained by Lact. fermentum 10-18 and Lact. brevis SKB1021 strains, respectively. However, Lact. plantarum H1 and Lact. plantarum PS7319 represented the maximum activity in preventing Escherichia coli; also, Lact. fermentum APBSMLB166 inhibited Staphylococcus aureus more than other strains. Additionally, Lact. crustorum B481 and fermentum 10-18 strains significantly led to a higher reduction in the medium cholesterol than the other strains. The results of antioxidant tests demonstrated that Lact. brevis SKB1021 and Lact. fermentum B166 inhabited radical substrate significantly more than the other lactobacilli. Therefore, four lactobacilli isolated from a traditional dairy product improved some safety indexes positively; thus, they are suggested to be used in manufacturing probiotic supplements.