Isolation and Identification by PCR and Analysis for Probiotic Properties of Lactobacillus spp from Dairy Products.

Abstract

Lactic acid bacteria (LAB) are very significant to human health and due to their ability to produce some antibacterial substances and ability to inhibit pathogenic bacteria, they are commonly used as a natural food preservative to improve food safety and stability,. The present study was focused on isolation and characterization of Lactobacillus spp from dairy products at  local markets of  Babylon province of Iraq, by conventional  and molecular methods   using  PCR. Additionally, the study and to demonstrate some of probiotic properties of these isolates. All isolates were phenotypically characterized   including studying the microbiological, biochemical, effect of sodium chloride and pH during growth, carbohydrates test and characterizing the antimicrobial activity of Lactobacillus spp against pathogens. The present study demonstrates that Lactobacillus spp produced a bacteriocin- like inhibitory substance with a broad spectrum of antimicrobial activity directed against pathogenic indicator organism suggesting its protective value against enteric pathogens.

Keywords: Lactobacillus, identification, PCR, dairy product, antimicrobial activity, probiotic.