fa فراوانی سویه های لاکتوباسیل وسدر مواد غذایی شهر های آذربایجان شرقی <p align="left"><b><font face="Times New Roman" size="3">Abstract</font></b></p> <p align="left"><b><font face="Times New Roman">Bachground and objectives: </font></b></p> <p align="left"><b><font face="Times New Roman">micro-organisms, usually made from strains of the genera </font></b></p> <font size="3"><font face="Times New Roman">Probiotics are nonpathogenic and beneficial</font></font><font face="Times New Roman">Lactobacillus <font size="3">and</font></font> <p align="left"><font face="Times New Roman">Bifidobacterium</font><font size="3"><font face="Times New Roman">. The probiotics are known as dietary supplements with</font></font><font face="Times New Roman">Lactobacillus <font size="3">and</font></font></p> <p align="left"><font face="Times New Roman">Bifidobacterium </font><font size="3"><font face="Times New Roman">, in sufficient quantities and specific compound, are used for</font></font></p> <p align="left"><b><font size="3"><font face="Times New Roman">Material and Methods: </font></font></b></p> <p align="left"><b><font size="3"><font face="Times New Roman">obtained from dairy products, yogurt, grains cheese, saffron flower, fresh</font></font></b></p> <p align="left"><b><font size="3"><font face="Times New Roman">pinto beans, red beans, fresh green beans . All samples were incubated in</font></font></b></p> <p align="left"><b><font size="3"><font face="Times New Roman">MRS Agar cultures at 42, 37, and 25</font></font></b></p> <p align="left"><b><font size="3"><font face="Times New Roman">isolated, concentrated, and lyophilized. Finally the differential recognition</font></font></b></p> <p align="left"><b><font size="3"><font face="Times New Roman">was performed in deferential cultures.</font></font></b></p> <b><font size="3"><font face="Times New Roman">In this cross-sectional study 100 Samples were</font></font><font face="Times New Roman" size="3">&deg;</font><font size="3"><font face="Times New Roman">c for two days, and then bacteria were</font></font></b> <p align="left"><b><b><font size="3"><font face="Times New Roman">Results</font></font></b></b></p> <p align="left"><b><b><font size="3"><font face="Times New Roman">isolated. Lactobacillus delbrueki and L.bulgaris(each 10 cases)</font></font></b></b></p> <p align="left"><b><b><font size="3"><font face="Times New Roman">(8 cases) and L .casei (5 cases) are the most prevalent Lactobacillus strains.</font></font></b></b></p> <p align="left"><b><b><font size="3"><font face="Times New Roman">Lactococcus themrophilus the most frequent Lactococcus where isolated in</font></font></b></b></p> <p align="left"><b><b><font size="3"><font face="Times New Roman">this study.</font></font></b></b></p> <b><b><font size="3"><font face="Times New Roman">: Of 100 food samples 19 Lactobacillus and Lactococcus strains were</font></font><font face="Times New Roman" size="3">، </font><font size="3"><font face="Times New Roman">L.salivarius</font></font></b></b> <p align="left"><b><b><b><font face="Times New Roman" size="3">Conclusion: </font></b></b></b></p> <p align="left"><b><b><b><font face="Times New Roman" size="3">especially Lactobacillus strains are presented in foods. It is recommended that</font></b></b></b></p> <p align="left"><b><b><b><font face="Times New Roman" size="3">these probiotics be isolated and proliferated and used in industry and also for</font></b></b></b></p> <p align="left"><b><b><b><font face="Times New Roman" size="3">therapeutic purposes.</font></b></b></b></p> <b><b><b><font face="Times New Roman" size="3">Based on the results of this study, many kinds of probiotics</font></b></b></b> <p><b><b><b><b><font face="Times New Roman" size="3">Key words: </font></b></b></b></b></p> <b><b><b><b><font face="Times New Roman" size="3">probiotic, </font><font face="Times New Roman">Lactobacillus</font><font face="Times New Roman" size="3">, foods</font></b></b></b></b> <p></p> <p align="left"><font face="Times New Roman">therapeutic purposes and food industry. The aim of this study was to evaluate</font></p> <p align="left"><font face="Times New Roman">the frequency of Lactobacillus and Lactococcus strains in food stuffs cities in</font></p> <p align="left"><font face="Times New Roman">Eastern Azerbaijan, Iran.</font></p> <p></p> <p align="left"><font face="Times New Roman">beneficial effects on consumer health. In some countries, </font></p> Key words: probiotic, Lactobacillus, foods 38 44 http://mlj.goums.ac.ir/browse.php?a_code=A-10-1-77&slc_lang=fa&sid=1 M Bonyadi محمدرضا بنیادی Bonyadir@tbzmed.ac.ir 100319475328460013337 100319475328460013337 Yes Immunology research center of Medicine دانشگاه علوم پزشکی تبریز, M Rahimi محمد استاد رحیمی 100319475328460013338 100319475328460013338 No دانشکده بهداشت وتغذیه ، دانشگاه علوم پزشکی تبریز M Nahai محمدرضا نهایی 100319475328460013339 100319475328460013339 No دانشگاه علوم پزشکی تبریز M Akbari Dibavar محمد اکبری دیباور 100319475328460013340 100319475328460013340 No دانشگاه علوم پزشکی تبریز F Mirzaee فریبا میرزایی 100319475328460013341 100319475328460013341 No دانشگاه علوم پزشکی تبریز