African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5211

Full Length Research Paper

Traditional Iranian dairy products: A source of potential probiotic lactobacilli

Maryam Tajabadi Ebrahimi1*, Arthur C. Ouwehand2, Mohamad A. Hejazi3 and Parvaneh Jafari4
  1Islamic Azad University (IAU), Central Tehran Branch, Tehran, Iran. 2 Health and Nutrition, Danisco Finland, 02460 Kantvik, Finland. 3Agricultural Biotechnology Research Institute of Iran (ABRII), Tabriz, Iran. 4Islamic Azad University (IAU), Arak Branch, Arak, Iran.
Email: [email protected]

  •  Published: 04 January 2011



A varied climate in Iran makes the production of a wide range of dairy products possible. The aim of this study was to isolate and identify new potential probiotic lactobacilli from traditional Iran dairy products. The isolates were screened for their probiotic potential activities, including acid and bile resistance, antagonistic activity and cholesterol removal. Screening of acid and bile tolerant strains from 14 different samples led to the identification of 20 isolates of Lactobacillus spp. Most promising strains which assimilated more than 75% of the cholesterol in the medium and/or exhibited high inhibition value against pathogen identified based on 16S rDNA sequence. Lactobacillus plantarumLactobacillusbrevisLactobacillus casei isolated from yogurt and cheese exhibited both high cholesterol assimilation and antagonist activity. These results suggested that, Iranian indigenous lactobacilli have potential as probiotics, and they might also be good candidates to be used as probiotic carrier or functional foods.


Key words: Traditional dairy, probiotic, cholesterol assimilation, antagonist activity.