ArticleProbiotics and antimicrobial proteins2025
Probiotic Characterization of LAB isolated from Sourdough and Different Traditional Dairy Products Using Biochemical, Molecular and Computational Approaches.
Article in Probiotics and antimicrobial proteins, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 12 citations in OpenAlex.
- Probiotic Apilactobacillus Kunkeei EABW06 from Beeswax Microbiota: A Candidate for Functional Dairy Foods.Probiotics and antimicrobial proteins · 2026Article
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
- 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
- Protease sensitivity and stress adaptation of bioactive peptide-producing lactic acid bacteria: functional implications for food biopreservation.BMC biotechnology · 2025Article
- Probiotic evaluation, adherence capability and safety assessment of Lactococcus lactis strain isolated from an important herb "Murraya koenigii".Scientific reports · 2024Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
The aim of this study was to identify and isolate lactic acid bacteria (LAB) from indigenous sourdough and dairy samples in Iran, and to assess their probiotic properties in vitro. A total of 560 potential LAB isolates were examined, and 87 demonstrated high survival rates in artificial gastrointestinal fluids without hemolytic activity. The selected isolates exhibited significant auto-aggregation (18.35 to 79.42%) and co-aggregation abilities (20.16 to 71.26%). Additionally, the isolates displayed varying degrees of cell surface hydrophobicity (12.32 to 76.24%). Results indicated that 19 LAB isolates had cholesterol assimilation rates exceeding 30%. Moreover, forty strains tested negative for all twelve assessed pathogenic genes and exhibited good adhesion to human intestinal epithelial cells (13.47 to 49.12%). Furthermore, 24 isolates formed strong biofilms, 29 formed moderate biofilms, and 23 formed weak biofilms. Except for isolates ABRIIFBI-8, ABRIIFBI-16, ABRIIFBI-23, ABRIIFBI-43, ABRIIFBI-56, and ABRIIFBI-62, most isolates were capable of producing exopolysaccharides. Consequently, LAB strains naturally occurring in sourdough and traditional dairy samples were suggested as potential probiotic candidates for incorporation into functional foods.
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