Biochemical and molecular identification of probiotic bacteria, "Lactobacillus plantarum", isolated from apple vinegar

Probiotics are live microorganisms, that their usage in host, strengthen and balance the intestinal microflora and have beneficial effects on host health as well. Lactobacillus are the most common type of probiotic microorganisms, which Lactobacillus plantarum is one of the most important of these bacteria. Reduction of intestinal infection and gastro-intestinal inflammatory diseases risk, and immune stimulating efficacy are believed provieded by consumption of Lactobacillus plantarum containing food products. The purpose of this research is identification the probable presence of bacteria Lactobacillus plantarum in apple vinegar using molecular and biochemical methods. Microorganisms were isolated from apple vinegar and some biochemical characteristics such as fermentation of sugars, and extracellular catalase and oxidase enzymes activity, were studied. Molecular identification of strains was performed by specific primer. Their probiotic properties, as ability to grow in different pH and bile salt concentrations, were examined. Of eight microorganisms, isolated from apple vinegar, three strains presented specific band by Lactobacillus plantarum specific primers. These bacteria, were gram-positive and catalase and oxidase-negative. These strains grew pretty well in acidic and bile environments. The results showed that apple vinegar could be a good source for isolation of Lactobacillus plantarum.