Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity

Producing butter from yogurt is known as a traditional way practiced in Iran and elsewhere, particularly in rural areas. Lactic acid bacteria (LAB) with probiotic and cholesterol‐lowering properties were isolated from traditional butter collected in different regions of Iran. Then, isolates were identified and applied as adjunct culture in industrial butter production. Ten samples of traditional Iranian butter were collected from local farms. Fifty‐four isolates were considered LAB due to biochemical examinations. Molecular techniques then identified 10 strains showing high cholesterol reduction ability and tolerated bile and acid. The sequence analysis revealed that four isolates belonged to Enterococcus durans, four isolates to Lactobacillus, one isolate to Pediococcus, and one isolate to Neoscardovia. Lactobacillus brevis IBRC‐M 11044, Pediococcus pentosaceus IBRC‐M 11045, Neoscardovia arbecensis IBRC‐M 4391 4378, and Lactobacillus pentosus IBRC‐M 11043 were selected and applied as adjunct culture in producing four treatments of industrial butter. All examined strain treatments showed significant changes in cholesterol level of butter samples. Furthermore in all samples, the cholesterol content was significantly lower than control (p