African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Motal cheese of Iranian nomadic tribes as an untouched source of potentially probiotic Lactobacilli

Dariush Shanehbandi1, Alireza Dafe1, Ainaz Alizadeh2, Leila Khayyat1, Saeed Sadigh-Eteghad3, Jafar Akbarmehr4, Habib Zarredar1*
1Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran 2Department of Food Science and Technology, Faculty of Agriculture, Tabriz Branch, Islamic Azad University, Tabriz, Iran 3Neurosciences Research Center (NSRC), Tabriz University of Medical Sciences, Tabriz, Iran 4Department of Food Science, Islamic Azad University, Sarab Branch, Sarab, Iran.
Email: [email protected]

  •  Accepted: 26 April 2013
  •  Published: 28 May 2013


Several studies have revealed the positive impacts of probiotic microorganisms on human health and physiology. Since the diversity of human microbiota is influenced by factors such as lifestyle and nutrition, looking for appropriate supplies to maintain the balance of gastrointestinal flora should be considered as high priority. In the present study, Motalcheese, a special kind of traditional cheese made inside goat skin casing, was intended as a source for isolation of potentially probiotic lactobacilli. The putative bacteria were tested for their acid and bile resistance, antimicrobial potential and antibiotic resistance. The isolates were eventually identified on the basis of 16S rDNA gene sequence andpolymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Two distinct candidates were recognized which best matched with Lactobacillus acidophilusand Lactobacillus plantarum. According to the outcomes, Motal cheese was confirmed as a valuable source of probiotic microorganisms.


Key words: Motal cheese, genetic identificationLactobacillusprobiotic.