ArticleProbiotics and antimicrobial proteins2018
Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food.
Article in Probiotics and antimicrobial proteins, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed, 69 citations in OpenAlex.
- Probiotic, functional, and safety assessment of Levilactobacillus brevis M3R3 isolated from traditional Khiki cheese.Antonie van Leeuwenhoek · 2026Article
- Isolation and functional evaluation of Lacticaseibacillus casei HUMB07381 isolated from traditional khiki cheese as a potential probiotic candidate.Scientific reports · 2026Article
- Probiotic characterization of Lactobacillus helveticus BGTRM7-58 from Khiki cheese: safety, antimicrobial activity, antioxidant capacity, and anti-biofilm effects against Staphylococcus aureus.BMC microbiology · 2026Article
- Comprehensive in vitro probiotic screening and ITS-based molecular identification and characterization of yeast strains isolated from agro-industrial and rumen sources.BMC microbiology · 2026Article
- Functional Properties of Lactic Acid Bacteria Postbiotics Isolated from Tarhana Samples.Probiotics and antimicrobial proteins · 2026Article
- Multifunctional lactic acid bacteria from sugarcane juice with probiotic properties for gut adaptation, health benefits, food preservation and quality enhancement.Scientific reports · 2026Article
- Investigating the Effect of Melittin Peptide in Preventing Biofilm Formation, Adhesion and Expression of Virulence Genes in Listeria monocytogenes.Probiotics and antimicrobial proteins · 2025Article
- Limosilactobacillus fermentum KBL674 Alleviates Vaginal Candidiasis.Probiotics and antimicrobial proteins · 2025Article
- Probiotic Potential of Traditional and Emerging Microbial Strains in Functional Foods: From Characterization to Applications and Health Benefits.Microorganisms · 2025Review
- From Preparation to Bioactivity: A Comparative Study on Preparation Methods and Characterization of Postbiotics.Food science & nutrition · 2025Article
- Molecular identification of lactic acid bacteria from traditional fermented foods and screening exopolysaccharide production by using food wastes.Folia microbiologica · 2025Article
- Probiotic potential and safety properties ofFrontiers in microbiology · 2025Article
- Probiotic capacity of commensal lactic acid bacteria from the intestine of Guinea pigs (Heliyon · 2024Article
- Article
- The Halotolerant Probiotic BacteriumMicroorganisms · 2023Article
- Effect of the combination ofMolecular medicine reports · 2023Article
- Comparison of probiotic Lactobacillus strains isolated from dairy and Iranian traditional food products with those from human source on intestinal microbiota using BALB/C mice model.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2022Article
- Article
- Probiotic Characteristics ofFood science of animal resources · 2021Article
- Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses.Food science & nutrition · 2021Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) strains isolated from Horreh. Some probiotic properties, e.g., resistance to acid, bile tolerance, antibacterial activity, and antibiotic susceptibility, were investigated. A total of 140 Gram-positive and catalase-negative isolates from Horreh were subjected to identification and grouping by cultural methods and the 16S rRNA sequencing. The new isolates were identified to be Lactobacillus (fermentum, plantarum, and brevis) Weissella cibaria, Enterococcus (faecium and faecalis), Leuconostoc (citreum and mesenteroides subsp. mesenteroides) and Pediococcus pentosaceus. Probiotic potential study of LAB isolates showed that Lb. plantarum and Leu. mesenteroides subsp. mesenteroides isolates were able to grow at pH 2.5 and 3.5. Lactobacillus plantarum (isolate A44) showed the highest cell hydrophobicity (84.5%). According to antibacterial activity tests, Listeria innocua and Staphylococcus aureus were the most sensitive indicators against the selected LAB strains, while Escherichia coli and Bacillus cereus were the most resistant. In addition, all the isolated LAB species were resistant to vancomycin. The results of the present study suggested that the Lactobacillus fermentum and plantarum isolated from Horreh, characterized in this study, have potential use for industrial purposes as probiotics.
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