en تخصصي Special Original article Original article <p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Background</strong>: Dominant Lactic Acid Bacteria (LAB) originally isolated from traditional non-dairy fermented foods, may harbor unique characteristics such as probiotic properties. In this research, probiotic potential of dominant LAB isolated from pickled garlic was studied.</span></p> <p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Methods</strong>: After isolation of dominant LAB from pickled garlic produced with apple cider vinegar, the isolate was identified by Polymerase Chain Reaction (PCR). Probiotic properties of mentioned isolate including survival in simulated conditions of gastrointestinal tract; antibacterial effects against <em>Escherichia coli</em>, <em>Staphylococcus aureus</em>, <em>Listeria monocytogenes</em> and <em>Salmonella enterica</em>; ability of <a href="http://www.ncbi.nlm.nih.gov/pubmed/8462782"><span style="color:#000000;">aggregation</span></a><span style="color:#000000;"> </span>with these food-borne indicators; and finally antibiotic susceptibility of the isolate were investigated. Results were also analyzed statistically by SPSS software.</span></p> <p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Results</strong>: Sequencing results of PCR products identified <em>Lactobacillus fermentum</em> as dominant LAB in pickled garlic. <em>L. fermentum</em> had 36.30% and 66.08% survival in pH 2 and 0.3% bile salt after 3 and 4 h incubation, respectively. Inhibition zone diameter of<em> L. monocytogenes</em> and <a href="http://www.ncbi.nlm.nih.gov/pubmed/8462782"><span style="color:#000000;">aggregation</span></a> ability of the LAB isolate with <em>L. monocytogenes</em> was significantly (<em>p</em><0.05) higher than the other indicators. Furthermore, <em>L.</em><em> fermentum </em>was resistant to norfloxacin, streptomycin, kanamycin, nalidixic acid, and vancomycin.</span></p> <p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Conclusion</strong>: <em>L.</em><em> fermentum</em> isolated from pickled garlic had high potential for using as probiotic bacteria in food and medicinal applications.</span></p> Lactobacillus fermentum, Garlic, Probiotics, In Vitro Techniques 67 72 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-235-15&slc_lang=en&sid=1 A. Sadeghi sadeghi.gau@gmail.com Yes Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran