Abstract

Bachground and objectives:

micro-organisms, usually made from strains of the genera

Bifidobacterium. The probiotics are known as dietary supplements withLactobacillus and

Bifidobacterium , in sufficient quantities and specific compound, are used for

Material and Methods:

obtained from dairy products, yogurt, grains cheese, saffron flower, fresh

pinto beans, red beans, fresh green beans . All samples were incubated in

MRS Agar cultures at 42, 37, and 25

isolated, concentrated, and lyophilized. Finally the differential recognition

was performed in deferential cultures.

Results

isolated. Lactobacillus delbrueki and L.bulgaris(each 10 cases)

(8 cases) and L .casei (5 cases) are the most prevalent Lactobacillus strains.

Lactococcus themrophilus the most frequent Lactococcus where isolated in

this study.

Conclusion:

especially Lactobacillus strains are presented in foods. It is recommended that

these probiotics be isolated and proliferated and used in industry and also for

therapeutic purposes.

Key words:

therapeutic purposes and food industry. The aim of this study was to evaluate

the frequency of Lactobacillus and Lactococcus strains in food stuffs cities in

Eastern Azerbaijan, Iran.

beneficial effects on consumer health. In some countries,