摘要
Background: The pickle, a traditional fermented product, is popular among Iranians. Much research has been conducted worldwide on this food group. Due to a lack of related data in Iran, this study was conducted to isolate and identify dominant lactic acid bacteria (LAB) in pickles and salted pickles.Materials and methods: Seventy samples were collected from different regions of Iran. The isolated bacteria were identified as LAB by Gram staining and catalase by using MRS agar. Then, those strains were identified at the species level by physiological tests (e.g., gas production from glucose, arginine hydrolysis, CO 2 production from glucose in MRS broth, carbohydrate fermentation) and growth at temperatures of 15°C, 30°C, and 45°C in MRS broth for 3 days. The probiotic characteristics of these bacteria were studied using acid and bile tolerance. The corresponding results were verified using PCR analyses of the 16S rDNA region. Results: 114 presumptive lactic acid bacteria (LAB) with Gram-positive and catalase-negative properties were obtained from the samples. The results revealed that all isolated bacteria were identfied as Lactobacillus (L.) plantarum, L. brevis, L. pentosus, L. casei, L. paracasei and Leuconostoc mesenteroides. The predominant LAB in these pickles was L. plantarum, which was isolated from most of the samples. Among the 114 LAB, 7 isolated species have probiotic potential. Six out of seven were recognized as L. plantarum and one remained unidentifiable by biochemical testing. PCR analysis and sequencing of the 16S rDNA region using 27f and 1522r primers showed that all of the probiotic strains were L. plantarum.Conclusion: The results of this study showed that the dominant LAB in traditional Persian pickled vegetables are L. plantarum, L. brevis, L. pentosus, L. casei, L. paracasei, and Leuconostoc mesenteroides. Moreover, L. plantarum was recognized as a probiotic species in pickled vegetables. The raw data obtained from this study can be used in the pickling industry to improve the nutritional value of products.
摘要译文
背景：传统发酵产品的泡菜在伊朗人中受欢迎。在这个食物组上已经全世界进行了许多研究。由于伊朗缺乏相关数据，本研究进行了分离和鉴定泡菜和盐渍泡菜中的主要乳酸菌（实验室）。材料和方法：从伊朗不同地区收集七十个样品。通过使用MRS琼脂通过革氏染色和过氧化氢酶鉴定被隔离的细菌。然后，通过生理试验（例如，从葡萄糖，精氨酸水解，Co 2在MR肉汤中的葡萄糖，碳水化合物发酵中的葡萄糖产生的气体产生）和气温的生长，在15℃，30℃，30℃的温度下生长的菌株以物种水平鉴定在肉汤中45°C 3天。使用酸和胆耐受研究这些细菌的益生菌特征。使用16S rDNA区域的PCR分析验证相应的结果。结果：从样品中获得114带革兰氏阳性和过氧化氢酶阴性性质的推定乳酸菌（实验室）。结果表明，所有孤立的细菌都以乳酸杆菌（L.）Playarum，L.Brevis，L.Pentosus，L.酪虫，L. paracasei和Leuconostoc肠系膜鉴定。这些泡菜中的主要实验室是L.Platarum，其与大多数样品分离。在114例实验室中，7种孤立的物种具有益生菌潜力。七分之七被认为是L.Playarum，一种通过生化测试仍然无法识别。使用27F和1522R引物的16S RDNA区域的PCR分析和测序表明，所有益生菌菌株都是L.Portararum.conclusion：该研究的结果表明，传统的波斯酸盐蔬菜中的主要实验室是L.Playarum，L. Brevis，L. Pentosus，L.酪虫，L. paracasei和Leuconostoc肠系膜。此外，L.Purerarum被认为是腌制蔬菜的益生菌。从该研究中获得的原始数据可用于酸洗行业以提高产品的营养价值。
M.M. Soltan Dallal ; S. Zamaniahari [1]; A. Davoodabadi ; M. Hosseini ; Z. Rajabi. Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables[J]. GMS Hygiene and Infection Control, 2017,12