Production of Vitamins B3, B6 and B9 by Lactobacillus Isolated from Traditional Yogurt Samples from 3 Cities in Iran, Winter 2016 (2018)

<a href="/public/journals/52/Hamzehlou.png" target="_self"><span style="font-family: Calibri;"><span style="font-size: medium;"><strong><img src="/public/site/images/mmoslemi/Hamzehlou_Small.png" alt="" /></strong></span></span></a> <span style="font-family: Calibri;"><span style="font-size: medium;"><strong><br /></strong></span></span> <span style="font-family: Calibri;"><span style="font-size: medium;"><strong>Background and Objective:</strong> B-group vitamins have important roles in many aspects of cellular metabolism and humans cannot synthesize them. So, they should be obtained from external resources. This project provides a new insight into assessing the production of vitamins B3, B6 and B9 by Lactobacillus, isolated from traditional yogurt samples from 3 different cities of Iran; Golpayegan, Sanandaj and Tehran (Damavand).</span></span> <span style="font-family: Calibri;"><span style="font-size: medium;"><strong>Material and Methods:</strong> Following 72 h of anaerobic culture of the Lactic acid bacteria at 37°C in 5% CO</span><sub><span style="font-size: small;">2</span></sub></span><span style="font-family: Calibri; font-size: medium;">, some Lactobacillus species from traditional yogurt samples were isolated and characterized both morphologically and biochemically. Isolates were identified following 16S rRNA PCR-amplification and sequencing. Including <em>Lactobacillus (L.) ozensis</em> strain Gon2-7, <em>L. acidophilus</em> strain KU, <em>L. helveticus</em> strain D76, <em>L. helveticus</em> strain Dpc 4571, <em>L. fermentum</em> strain 1, <em>L. rossiae</em> strain DSM15814T, <em>L. casei</em> strain NCDO, <em>L. delbrueckii</em> strain ATCC 11842, <em>L. crispatus</em> strain MRS 54.4, <em>L. delbrueckii</em> strain SB3 and <em>L. paracasei</em> subsp. <em>tolerans</em> JCM1171 (T). The sequence of <em>L. paracasei</em> subsp. <em>tolerans</em> JCM1171 (T) was submitted to the NCBI. The ability to produce B-group vitamins was evaluated by high performance liquid chromatography. Lactobacillus strains and amount of vitamin B3, B6 and B9 production were analyzed by Analysis of Variance test.</span> <span style="font-family: Calibri;"><span style="font-size: medium;"><strong>Results and Conclusion:</strong> Eleven isolates of Lactobacillus species from traditional yogurt samples were identified. Optimal conditions for Lactobacillus growth were pH 5-6 and temperatures 37-40°C. The isolates produced vitamins B3, B6 and B9. <em>L. paracasei</em> subsp. <em>tolerance</em> JCM 1171 (T) showed the highest amount of produced vitamins (p≤0.01) consist of vitamin B6 (1566.17 µg ml</span><sup><span style="font-size: small;">-1</span></sup><span style="font-size: medium;">) and B9 (1279.72 µg ml</span><sup><span style="font-size: small;">-1</span></sup><span style="font-size: medium;">). <em>L. acidophilus</em> strain KU showed the highest production of vitamin B3 (522.7 µg ml</span><sup><span style="font-size: small;">-1</span></sup></span><span style="font-family: Calibri; font-size: medium;">). <em>L. fermentum</em> produced the highest amount of vitamin B2. These strains are a natural and cost efficient source of vitamin. The Lactobacillus strains isolated in this research particularly, <em>L. paracasei</em>, could be applied in improving new fermented products, fortified with B-group vitamin that could be applied as substitution for enriching and supplementation with the controversial synthetic vitamins. </span> <span style="font-family: Calibri;"><span style="font-size: medium;"><strong>Conflict of interest:</strong> The authors declare that there is no conflict of interest.</span></span>