Abstract
Bachground and objectives:
micro-organisms, usually made from strains of the genera
Probiotics are nonpathogenic and beneficialLactobacillus and
Bifidobacterium. The probiotics are known as dietary supplements withLactobacillus and
Bifidobacterium , in sufficient quantities and specific compound, are used for
Material and Methods:
obtained from dairy products, yogurt, grains cheese, saffron flower, fresh
pinto beans, red beans, fresh green beans . All samples were incubated in
MRS Agar cultures at 42, 37, and 25
isolated, concentrated, and lyophilized. Finally the differential recognition
was performed in deferential cultures.
In this cross-sectional study 100 Samples were°c for two days, and then bacteria were
Results
isolated. Lactobacillus delbrueki and L.bulgaris(each 10 cases)
(8 cases) and L .casei (5 cases) are the most prevalent Lactobacillus strains.
Lactococcus themrophilus the most frequent Lactococcus where isolated in
this study.
: Of 100 food samples 19 Lactobacillus and Lactococcus strains were، L.salivarius
Conclusion:
especially Lactobacillus strains are presented in foods. It is recommended that
these probiotics be isolated and proliferated and used in industry and also for
therapeutic purposes.
Based on the results of this study, many kinds of probiotics
Key words:
probiotic, Lactobacillus, foods
therapeutic purposes and food industry. The aim of this study was to evaluate
the frequency of Lactobacillus and Lactococcus strains in food stuffs cities in
Eastern Azerbaijan, Iran.
beneficial effects on consumer health. In some countries,
