Volume 45, Issue 2 (6-2021)
Research in Medicine 2021, 45(2): 44-49 |
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naji M, Norouzi J, Saffarian P S. Antimicrobial properties of lactobacilli isolated from soya on E. coli and Staphylococcus aureus. Research in Medicine 2021; 45 (2) :44-49
URL: http://pejouhesh.sbmu.ac.ir/article-1-2066-en.html
URL: http://pejouhesh.sbmu.ac.ir/article-1-2066-en.html
Department of Cellular and Molecular Biology, Microbiology and Genetics, Faculty of Basic Sciences, Islamic Azad University, Research Sciences Branch, Tehran, Iran , naji_mahtab@yahoo.com
Abstract: (2014 Views)
Background and purpose: Microorganisms in soy have many beneficial effects on human health. Useful microorganisms in soy include Lactobacillus. The aim of the current study was to determine the antimicrobial properties of Lactobacillus isolated from soybean on Escherichia coli and Staphylococcus aureus.
Materials and Methods: A descriptive study was performed on 32 Lactobacillus isolated from soybeans for one year. First, soybeans were bought under different brands. In order to prepare soybean samples, attention was paid to the health of the seeds and the expiration date of the packaging and the health of the packaging.
First, 10 grams of the soybeans was introduced into 50 ml of tap water. Catalase and oxidase tests were then performed on the colonies that appeared. Fermentation tests of different sugars and antimicrobial properties of isolated bacteria on Escherichia coli and Staphylococcus aureus were examined. For molecular studies, the extracted DNA, along with specific primers, PCR, was performed to observe the antimicrobial gene of Lactobacillus. All tests were performed with three replications and the reported numbers are the average of the three replications.
Results: From among 32 isolated Lactobacillus isolated from 16 different soybean brands, the highest frequency was related to Lactobacillus plantarum with 21.8% and the lowest frequency was related to Lactobacillus casei and Lactobacillus pantris each with 3.1%) all of which had antimicrobial properties against Escherichia coli and Staphylococcus aureus. Lactobacillus plantarum had a larger growth inhibition zone compared with other species. All samples examined in PCR test formed a band.
Materials and Methods: A descriptive study was performed on 32 Lactobacillus isolated from soybeans for one year. First, soybeans were bought under different brands. In order to prepare soybean samples, attention was paid to the health of the seeds and the expiration date of the packaging and the health of the packaging.
First, 10 grams of the soybeans was introduced into 50 ml of tap water. Catalase and oxidase tests were then performed on the colonies that appeared. Fermentation tests of different sugars and antimicrobial properties of isolated bacteria on Escherichia coli and Staphylococcus aureus were examined. For molecular studies, the extracted DNA, along with specific primers, PCR, was performed to observe the antimicrobial gene of Lactobacillus. All tests were performed with three replications and the reported numbers are the average of the three replications.
Results: From among 32 isolated Lactobacillus isolated from 16 different soybean brands, the highest frequency was related to Lactobacillus plantarum with 21.8% and the lowest frequency was related to Lactobacillus casei and Lactobacillus pantris each with 3.1%) all of which had antimicrobial properties against Escherichia coli and Staphylococcus aureus. Lactobacillus plantarum had a larger growth inhibition zone compared with other species. All samples examined in PCR test formed a band.
Keywords: Soybean, Lactobacillus, Antimicrobial properties, Escherichia coli, Staphylococcus aureusus aureus
Type of Study: Original |
Subject:
Microbiology
Received: 2019/06/30 | Accepted: 2020/10/14 | Published: 2021/11/29
Received: 2019/06/30 | Accepted: 2020/10/14 | Published: 2021/11/29
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