Evaluation of Vitamin B2 Production by Lactobacilli Isolated from Local Iranian Cheeses

Hasani, Iraj; Akhavan Sepahi, Abbas; Shoeibi, Shahram; Asadi, Gholamhassan

Evaluation of Vitamin B2 Production by Lactobacilli Isolated from Local Iranian Cheeses

Document Type : Article

Authors

¹ Department of Food Science and Technology, Sciences and Research Branch, Islamic Azad University, Tehran, Iran

² Department of Biology (Microbiology), Tehran North Branch., Islamic Azad University, Tehran, Iran

³ Food and Drug Laboratory Research Center (FDLRC), Iran Food and Drug Administration (IFDA), MOHME, Tehran, Iran

⁴ Food Science and Technology Dept., Sciences and Research Branch, Islamic Azad University, Tehran, Iran

Abstract

In general, vitamin B plays an important role in the cell's metabolic cycle. It stimulates and promotes cell growth and division. Lactobacillus is valued today for its important role in gastrointestinal health and its ability to produce vitamins, including the vitamins B group. These probiotic bacteria are used as initiators in dairy products, especially traditional cheeses. In this study, 16 cheese samples were collected from Markazi province in Iran and their lactobacilli bacteria were isolated. Molecular identification of Lactobacillus species was performed by the 16S rRNA method using specific primers. The identified bacteria (five species of Lactobacillus) were examined for production of vitamin B2. All isolates were able to produce vitamin B2, the highest level by the L. fermentum strain SK152 was 285.8 µg/ml, while the lowest level was 21.42 µg/ml produced by L. delbruckeii subsp strain: YIT 0080. According to our results based on the differences in vitamin B2 production on isolated bacteria from local cheeses and the important role of these micronutrients in human life, it is recommended to consume traditional cheeses as a good source of vitamin B groups in daily regimen.

Graphical Abstract