Comparative Study of Probiotic Properties of Lactobacillus Casei M۳PM۹۹ and Lactiplantibacillus Plantarum M۱PM۹۹ Isolated from Iranian Traditional Cheese

Introduction: This article aims to compare the in vitro probiotic potential between Lactobacillus casei and Lactiplantibacillus plantarum isolated from Semnan traditional cheese. Methods: The bacteria isolated from traditional cheese were sequenced based on the ۱۶s rRNA gene and confirmed as L. casei and L.plantarum in the BLAST database. The probiotic properties were assessed in terms of resistance and growth in gastric juice and bile salts, survival rate in simulated gastrointestinal conditions, antimicrobial effect, hydrophobic properties and auto-aggregation and co-aggregation capabilities. Results: The Survival rate of L. plantarum (۷۲.۳%) was higher than L. casei (۶۸%), exhibiting higher growth rates at pH levels of ۳.۵ and ۴.۵., L.plantarum demonstrated superior growth rate across various bile concentrations (۰.۳, ۰.۵ and ۱%) (P <۰.۰۵). L. casei was more resistant to simulated intestinal condition than L. plantarum. The antimicrobial spot method revealed that L. casei had a stronger antagonistic effect against Staphylococcus areus, while L. plantarum showed greater efficacy against E. coli.  The well diffusion test confirmed the results of the previous antimicrobial method against these pathogens. Both lactobacillus isolates exhibited high percentage of auto-aggregation after ۵ hours of incubation, ranging from ۹۱.۱۶% to ۹۴.۴۸%. Regarding co-aggregation, L. plantarum (۴۲/۰۲%) showed a significantly higher percentage than L. casei (۲۱.۰۲%) than co-aggregation with S.aureus (p<۰.۰۵). The hydrophobic properties of L.Casei (۱۸.۳۴%) were significantly lower than those of L.plantarum (۵۷.۶۲%) (P<۰.۰۵). Conclusion: The results indicate that L. plantarum isolated from traditional cheese is a promising candidate for further probiotic studies.

کلیدواژه ها:

Lactobacillus isolates ، Probiotic potential ، Semnan traditional cheese