Volume 24, Issue 164 (2-2018)                   RJMS 2018, 24(164): 63-73 | Back to browse issues page

XML Persian Abstract Print

Shahid Beheshti University of Medical Sciences , s.ayoubi@theaasm.org
Abstract:   (4031 Views)

Background: Lactic acid bacteria interfere to improve the taste of food products and and to prevent the growth of food spoilage organisms and pathogens with producing antimicrobial substances called bacteriocin. To study the antagonistic effect of isolated Lactobacillus from soil where native yogurt is processed against pathogenic bacteria is the purpose of this study.
Methods: In this cross-sectional study, Lactobacillus isolated from the soil contaminated with native yogurt waste were identified with the help of biochemical methods. The antimicrobial quality of supernatant fluid was tested against five pathogenic bacteria using diffusion agar and disk diffusion agar methods. Each test was repeated three times to reduce error and inhibition zone diameter measured then their antimicrobial ability were compared.
Results: According to the results, three species of Lactobacillus were identified. These bacteria included Lactobacillus casei, plantarum and delbrueckii. Also, these bacteria showed their good antimicrobial ability against pathogenic bacteria. The most antibacterial effect was abserved from Lactobacillus casei against Staphylococcus aureus in well diffusion agar method with inhibition zone diameter of 18.66 mm.
Conclusion: A great variety of bacteria producing bacteriocin with antibacterial activity against pathogenic bacteria exist in traditional dairy products, and it is recommended to use them in the production of industrial dairy products.

Full-Text [PDF 885 kb]   (1621 Downloads)    
Type of Study: Research | Subject: Microbiology

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.