The purpose of the study was to determine the cholesterol-lowering properties of lactic acid isolates isolated from traditional dairy products and to measure acid and bile resistance in them. The study tried to increase the growth of probiotic bacteria by preventing the growth of non-acid-tolerant bacteria and bile salts. To this end, after enriching the strain isolated from traditional dairy products, acid-sensitive strains were removed during a two-hour acidic treatment. The samples were centrifuged in each stage to reduce the probability of losing the strains. In the first step, the acid-tolerant isolates were isolated from the twenty strains examined, were transferred to MRS agar containing 1% bile salts, and the bacteria capable of growing at this salt concentration were isolated after 72 hours of incubation under anaerobic conditions. Then the survival of these strains at  during two hours was evaluated. The growth rate of strains in medium containing 0.3% bile salts and without bile salts was determined by two 600 nm wavelength turbidimeter method and plotted in time to determine bile resistance. Of the 20 isolates examined, 15 isolates that had short growth delay were selected as bile acid-tolerant lactobacillus strains. These isolates were examined for cholesterol uptake and cholesterol uptake was determined according to cholesterol differences in the culture medium of the strains. Cholesterol uptake of the strains ranged from 42 to 255 ug/ml.

bile acid and salts, lactic acid bacteria, probiotics, traditional dairy products.

Received: March 5, 2020; Accepted: May 1, 2020; Published: March 9, 2021

How to cite this article: Saeedeh Lalezadeh, Zahra Emam Jomeh, Mohammad Amin Hejazi, Zahra Lalezadeh and Hamid Farzaneh, Examination of the cholesterol-lowering properties of probiotics isolated from traditional dairy products in agricultural biotechnology research institute of Iran, West and Northwest region, JP Journal of Biostatistics 18(2) (2021), 165-185. DOI: 10.17654/JB018020165

This Open Access Article is Licensed under Creative Commons Attribution 4.0 International License

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