Isolation and identification of probiotic bacteria from Iranian traditional cheese produced by lamb or kid abomasum microorganisms

Abstract

Different strains of lactic acid bacteria are the most common micro-organisms known as probiotics. Two major kinds of probiotic bacteria are members of the genera Lactobacillus and Bifidobacterium, that are generally associated with the genus Lactobacillus which play a vital role in the body health, as well as the ability to produce antimicrobials and vitamins in the gastrointestinal tract. The purpose of the study was the isolation of probiotics in traditional cheeses that are produced from the natural flora of the newborn mammalian digestive tract. Bacteria from lamb and kid abomasum are added to milk. The curd is slaughtered from the abomasum of a lamb or kid that is suckling and has now no longer began out to devour forage, after which its belly is dried, that is referred to as curd. In this study, sixteen samples of cheeses local to Markazi province of Iran have been prepared. The isolated bacteria have been examined for morphological, biochemical, probiotic properties, and molecular identity. Out of sixteen traditional cheese samples, five kinds of Lactobacillus have been diagnosed through PCR. L. casei strain J026 strain was identified in the traditional cheese samples as the most genera. Using probiotic starters from local sources is a beneficial strategy for producing traditional cheese, which the native strains are more compatible with the humans’ intestinal flora and therefore may also higher play their probiotic’s characteristic.