Isolation of Lactobacillus plantarum from different varieties of Iranian native olives and investigation of their antimicrobial activity against two pathogenic members of Entrobacteriaceae

Treatment with microorganisms is a new developing method that in this field, probiotic bacteria, especially lactic acid bacteria have a significant role. Olive is a productive and useful Iranian native plant which is rich in lactic acid bacteria. In this study, a number of Lactobacillus plantarum strains were isolated from Iranian native olives and some of their probiotic properties were investigated. At first, different strains of lactic acid bacteria were isolated from Iranian native olive on MRS agar medium, and after biochemical and molecular identification of bacteria, some probiotic properties such as acid and bile salt tolerance; and antimicrobial effects against two pathogenic species of Enterobacteriaceae, Escherichia coli (PTCC1399) and Shigella dysenteriae (PTCC1188) were studied by disk and well diffusion agar methods. According to error reduction, each test was performed in triplicate. Average zone of inhibition for each strain was compared by one-way ANOVA. According to biochemical tests, 57 percent of 28 isolated lactic acid bacteria were identified as Lactobacillus plantarum. Among these strains, 75 percent and 81.5 percent were acid and bile tolerance respectively. In the molecular analysis, 6 strains were shown specific bands in PCR reaction which performed by specific primers designed for Lactobacillus plantarum. The results described antimicrobial effects of Lactobacillus plantarum isolated from Iranian native olives on two enteric pathogens, Escherichia coli and Shigella dysenteriae. Discussion and According to probiotic properties of isolated Lactobacillus plantarum from Iranian native olives, using them is acceptable as an important and practical approach to prevent infectious disease and its treatment due to Escherichia coli and Shigella dysenteriae.