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Information Journal Paper

Title

STUDY OF LACTOBACILLUS AS PROBIOTIC BACTERIA

Pages

  1-7

Abstract

 Because of inhibitory effect, selected PROBIOTIC lactobacilli may be used as biological preservative, so, the aim of this study was to present some data on lactobacillus as PROBIOTIC bacteria. Lactic acid bacteria were isolated from SAUSAGE. Each isolate of lactobacillus species was identified by biochemical tests and comparing their sugar fermentation pattern. Antibacterial activities were done by an agar spot, well diffusion and blank disk method. Enzyme sensitivity of supernatant fluid and concentrated cell free culture after treatment with α-amylase, lysozyme and trypsin was determined. The isolated bacteria were Lacto. plantarum, Lacto delbruekii, Lacto. acidophilus, Lacto. brevis. The isolated bacteria had strong activity against indicator strains. The ANTIBACTERIAL ACTIVITY was stable at 100°C for 10 min and at 56°C for 30 min, but activity was lost after autoclaving. The maximum production of plantaricin was obtained at 25 - 30°C at pH 6.5. Because, lactobacilli that used to process SAUSAGE fermentation are producing antimicrobial activity with heat stability bacteriocin, so, these bacteria may be considered to be a healthy PROBIOTIC diet. Lactobacilli originally isolated from meat products are the best condidates as PROBIOTIC bacteria to improve the microbiological safety of these foods.  

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    APA: Copy

    NOUROUZI, JAMILEH, MIRZAII, M., & NOROUZI, M.. (2004). STUDY OF LACTOBACILLUS AS PROBIOTIC BACTERIA. IRANIAN JOURNAL OF PUBLIC HEALTH, 33(2), 1-7. SID. https://sid.ir/paper/272034/en

    Vancouver: Copy

    NOUROUZI JAMILEH, MIRZAII M., NOROUZI M.. STUDY OF LACTOBACILLUS AS PROBIOTIC BACTERIA. IRANIAN JOURNAL OF PUBLIC HEALTH[Internet]. 2004;33(2):1-7. Available from: https://sid.ir/paper/272034/en

    IEEE: Copy

    JAMILEH NOUROUZI, M. MIRZAII, and M. NOROUZI, “STUDY OF LACTOBACILLUS AS PROBIOTIC BACTERIA,” IRANIAN JOURNAL OF PUBLIC HEALTH, vol. 33, no. 2, pp. 1–7, 2004, [Online]. Available: https://sid.ir/paper/272034/en

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