Evaluation of probiotic properties of Lactic Acid Bacteria isolated from native dairy products of western Iran

Isolation and identification of probiotic bacteria from indigenous strains plays important role in the food industry and increases the health of the community. Considering the importance and usefulness of lactobacill as probiotic in the food industry, especially dairy products thus we decided to isolate and identify the native Lactobacillus strains from dairy products in the western part of Iran. The aim of this study was to identify probiotic in phenotypic properties of native lactic acid bacteria isolated from dairy products in western Iran. For initial identification of diagnostic tests including positive gram, catalase and oxidation test. From 50 samples of lactic acid bacteria isolated from native dairy products (yogurt, dough, butter and cheese) in west of Iran were tested probiotic properties including acid resistance, bile, gastric juice, hemolytic inactivation, hydrogel l-arginine inactivation, and identification by primer of 16SrDNA with sequencing of phylogeny tree. The results of the diagnostic tests showed that among the 50 species of lactic acid bacteria, 3 strains of gram positive, negative catalase and oxidizing agents were studied. According to the results of properties, all 3 selected strains had favorable probiotic properties. The results of 16SrDNA polymerase chain showed that 3 bacteria were Lactobacillus casei, Lactobacillus plantarum, and Pediococcus acidilactici.