Introducing lactic acid bacteria with cholesterol reducing properties isolated from traditional Iranian butter

Production of butter from yogurt is a traditional way practiced in many rural regions in Iran. The objective of this study was to isolate and identify the lactic acid bacteria strains with capability of Cholesterol reduction in order to be used as starter in industrial butter production. 10 samples of Iranian traditional butter were collected from local farms across the country. Isolates were identified as LAB based on their Gram reaction, morphology and catalase test in MRS, M17 and MRS with L-Cysteine hydrochloride and L-Mupirocin media. Strains showing high ability of cholesterol reduction and tolerated to bile and acid were then identified by molecular techniques. Finally, the selected strains were used in the formulation of industrial butter production. According to the results of probiotic properties tests, 10 strains showing high ability of cholesterol reduction and tolerated to bile and acid were identified by molecular techniques. The results indicated that 4 isolates belonged to Enterococcus durans, 4 isolates to Lactobacillus, 1 isolate to Pediococcus and 1 isolate to Neoscardovia. Lactobacillus brevis M-4386 4358, Pediococcus pentosaceus M-4384 4336, Neoscardovia arbecensis M-4391 4378 and Lactobacillus pentosus M-4390 4377 were selected to produce industrial butters from cream. The strains used have led to significant changes in the cholesterol content of all samples, and in all samples, cholesterol content was lower than the control. The highest level of cholesterol reduction was achieved in the butter sample prepared by Lactobacillus pentosus M-4390 4377.