Potentially probiotic acetic acid bacteria isolation and identification from traditional dairies microbiota

Abstract

Summary Among probiotics, acetic acid bacteria (AAB) can be used as preservative agents because of their high fermentation and acidification activities. This study aimed to isolate, identify and biologically characterise Acetobacter strains from traditional Iranian dairy products. Acetobacter strains were identified by catalase assay, Gram staining, and combined repetitive sequence‐based PCR [(GTG)5‐PCR fingerprints] and 16S rDNA gene sequencing. We identified eight strains belonging to four species, including Acetobacter aceti, Acetobacter indonesiensis, Acetobacter cibinongensis and Acetobacter syzygii. The molecular techniques could be used as an effective and rapid alternative tool to identify and characterise dairy‐associated AAB. Primary probiotic assessments, including low pH and high bile salt tolerance tests, antagonistic activity test against pathogens, and antibiotic susceptibility confirmed the probiotic properties of these AAB, particularly A. cibinongensis 34L strain, which was isolated from curd. Therefore, this strain can be introduced as novel candidate probiotics that could be used in the food industry.

Asaia symbionts interfere with infection by Flavescence dorée phytoplasma in leafhoppers

“…The capability of Asaia strains with different phenotypes to affect FDp transmission was assessed as well, since some AAB have been described as having probiotic activity by inhibiting pathogens (Haghshenas et al 2015). A main mechanism of antagonism identified in these bacteria is related to the production of acetic acid, although most of Asaia isolates do not produce it (Yamada et al 2000).…”

Antimicrobial activity and the presence of virulence factors and bacteriocin structural genes in Enterococcus faecium CM33 isolated from ewe colostrum

“…Bacteria generally recognize as probiotic commonly belong to LAB. These microorganisms, as commensals in the human gastrointestinal tract, show a long history of use in foods and fermented products ( Haghshenas et al, 2014a , b , 2015 ; Nami et al, 2014a , b , c ). Enterococcus bacteria have various helpful functions in the dairy industry ( Haghshenas et al, 2014c ; Nami et al, 2014d ).…”

Impact ofSpirulina platensison Physicochemical Properties and Viability ofLactobacillus acidophilusof Probiotic UF Feta Cheese

“…; Haghshenas et al . ). Cheese may offer certain advantages over yoghurt due to suitable pH, the high content of fat and solid texture of cheese leads to protection of the probiotics in the gastrointestinal tract (Kasimoğlu et al .…”

“…Foods containing probiotics (1 million CFU/g) should be consumed more than 100 g/day to cause health benefits and therapeutic effects (Ong et al 2007;Sabbagh et al 2010;Haghshenas et al 2015). Cheese may offer certain advantages over yoghurt due to suitable pH, the high content of fat and solid texture of cheese leads to protection of the probiotics in the gastrointestinal tract (Kasimo glu et al 2004;Oluk et al 2014).…”