ISOLATION AND IDENTIFICATION OF PROBIOTICS FROM LOCAL WHEY WATER IN MARAGHEH

Background and Aim:Probiotics are the healthy living bacteria when administered in adequate amounts results in health benefits in the host. The main objective of this present study is to screen the bacterial strains for potential probiotic characters from whey water in Maragheh. Whey water is the by-product of paneer or cottage cheese which is well known source for probiotic.Methods:In order to isolate of probiotic strains, five local whey samples were collected. In next step, MRS medium was used for enrichment and isolation of bacteria. Subsequently, biochemical identification and some probiotic properties including catalase, oxidase, hemolysis and resistance to bile salts and acid were studied.Results: Based on the results, 13 strains of gram-positive Lactobacillus with potency of probiotic were isolated.Conclusion:The extended investigations about industrial and medical enzyme production of the isolated probiotics are going on.