Frequency of Lactobacillus Strains in Foods of East Azerbaijan Cities, Iran

Abstract Bachground and objectives: micro-organisms, usually made from strains of the genera Probiotics are nonpathogenic and beneficialLactobacillus and Bifidobacterium. The probiotics are known as dietary supplements withLactobacillus and Bifidobacterium , in sufficient quantities and specific compound, are used for Material and Methods: obtained from dairy products, yogurt, grains cheese, saffron flower, fresh pinto beans, red beans, fresh green beans . All samples were incubated in MRS Agar cultures at 42, 37, and 25 isolated, concentrated, and lyophilized. Finally the differential recognition was performed in deferential cultures. In this cross-sectional study 100 Samples were°c for two days, and then bacteria were Results isolated. Lactobacillus delbrueki and L.bulgaris(each 10 cases) (8 cases) and L .casei (5 cases) are the most prevalent Lactobacillus strains. Lactococcus themrophilus the most frequent Lactococcus where isolated in this study. : Of 100 food samples 19 Lactobacillus and Lactococcus strains were، L.salivarius Conclusion: especially Lactobacillus strains are presented in foods. It is recommended that these probiotics be isolated and proliferated and used in industry and also for therapeutic purposes. Based on the results of this study, many kinds of probiotics Key words: probiotic, Lactobacillus, foods therapeutic purposes and food industry. The aim of this study was to evaluate the frequency of Lactobacillus and Lactococcus strains in food stuffs cities in Eastern Azerbaijan, Iran. beneficial effects on consumer health. In some countries,