Identification of probiotic bacteria from different dairyproducts of Azerbaijan

In this study, microbiological properties of 6 traditionally prepared cheese and 1 kesmik sample of different regions of Azerbaijan were examined. The lactic acid bacteria (LAB) isolated from the samples were subjected to morphological and biochemical tests. In our study, total DNA extraction and fluorescence in situ hybridization (FISH) experiments were performed to determine microbial diversity within culture independent methods. The amplification products resulting from DNA extraction were sequenced using the Illumina MiSeq platform. As culture dependent method, 16S rRNA PCR and plasmid DNA were isolated. The protein profiles of the isolates were examined by SDSPAGE method. Antimicrobial activity capabilities of randomly selected isolates were determined by agar well diffusion method and 12 isolates with the greatest activity were selected and subjected to other tests. To determine the probiotic properties of the isolates, reproductive ability at different temperatures, pH and salt concentrations were investigated. The Kirby-Bauer disk diffusion method was used to determine the antibiotic resistance of the isolates and as a result, they showed different resistance to different antibiotics. Biofilm formation ability of isolates was determined by Congo Red Agar method and biofilm formation ability was determined in all 12 isolates.