[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Submit :: Contact Us ::
:: Volume 2, Issue 2 (Summer 2012) ::
J Fasa Univ Med Sci 2012, 2(2): 84-90 Back to browse issues page
Genotypic and Phylogenic Analysis of Lactobacilli Producing Bacteriocin Isolated from Traditional Dairy Products and Food
Frazaneh Tafvizi 1, Maryam Tajabadi Ebrahimi , Leila Khojare
1- , farzaneh.tafvizi@yahoo.com
Abstract:   (18435 Views)

Background & Objective: Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms, considered as Generally Recognized as Safe (GRAS) organisms. These bacteria are used for thousands of years for production of fermented foods because of their ability to produce desirable changes in taste, flavor and texture. Different antimicrobial molecules such as bacteriocins produced by these bacteria that can inhibit food pathogens, so enhancing the shelf life and improving the safety of food products. Because of important role of LAB to improving the human health, molecular identification and phylogenic analysis of these bacteria based on 16S rRNA sequencing play the critical role in investigation of local sources of LAB in Iran.

Materials & Methods: 5 isolates were selected from 20 isolates for molecular identification. These strains produced the high level of bacteriocin. Total genomic DNA was extracted by lysosyme extraction protocol. PCR-mediated amplification was carried out by degenerate primers. Sequencing was performed after purification of PCR product.

Results: Isolates were deposited as novel strains of Lactobacillus casei and Entrococcus facium in GenBank.

Conclusion: Because of high potential of local probiotic bacteria in Iran, these strains may be useful and could be used in the food industry.

Keywords: Lactobacillus, Phylogenic analysis, 16S rRNA, Bacteriocin
Full-Text [PDF 1712 kb]   (4109 Downloads)    
Type of Study: Research | Subject: Genetics
Received: 2013/02/11 | Accepted: 2013/09/14 | Published: 2013/09/14
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA code


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Tafvizi F, Tajabadi Ebrahimi M, Khojare L. Genotypic and Phylogenic Analysis of Lactobacilli Producing Bacteriocin Isolated from Traditional Dairy Products and Food. J Fasa Univ Med Sci. 2012; 2 (2) :84-90
URL: http://journal.fums.ac.ir/article-1-55-en.html


Volume 2, Issue 2 (Summer 2012) Back to browse issues page
Journal of Fasa University of Medical Sciences
Persian site map - English site map - Created in 0.05 seconds with 31 queries by YEKTAWEB 3731