Isolation, Biochemical and Molecular Identification of Potentiallly Probiotic Bacteria from Traditional Dairy Products from Heris and Sarab Regions.

Probitics are dietary supplement of live microorganisms which confer a health benefit on the host when administrated in an adequate amount in the gastrointestinal system. Lactic acid bacteria (LAB) are the most common type of microbes used as probiotics. Following significant developments in the dairy industry and an explosion in interest in the use of probiotics as functional foods, probiotic dairy products look at advancements in the dairy industry. Traditional yogurts and cheeses have long been considered an ideal vehicle for delivering probiotic bacteria to the human gastroinstestinal tract which explains the widespread use of probiotic cultures in dairy products. Two regions, Heris and Sarab, have traditional dairy products that may be source of many LAB.The aim of this study was to identify and isolate potentially probiotic bacteria from traditional cheese and yoghourt of Heris and Sarab regions. To achieve this goal, LAB were isolated and characterized using phenotypic methods (Gram staining, physiological and biochemical tests). Then their acid and bile tolerance, as the primary probiotic characteria, were investigated. 16s rRNA gene of lactobacilli and Enterococci was amplified for identification of bacterial strains. Genotyping of isolates was performed by RAPD-PCR analysis using four randomly primers.At the end of the study, 15 lactobacillus spp. and 16 Enterococcus spp. were isolated from traditional dairy products of these regions that could be potentially used in the industrial dairy products.