ANTIMICROBIAL ACTIVITY OFLACTOBACILLUS ISOLATED FROM KASHK-E ZARD AND TARKHINEH, TWO IRANIAN TRADITIONAL FERMENTED FOODS

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Mashak Zohreh

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Journal: International Journal of Enteric Pathogens Year:2016 | Volume:4 | Issue:2 Page(s): 0-0

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Title

ANTIMICROBIAL ACTIVITY OFLACTOBACILLUS ISOLATED FROM KASHK-E ZARD AND TARKHINEH, TWO IRANIAN TRADITIONAL FERMENTED FOODS

Author(s)

Mashak Zohreh | Issue Writer Certificate

Keywords

FERMENTATION

ANTIMICROBIAL ACTIVITY

PROBIOTIC

LACTOBACILLUS

Abstract

Background: Nowadays, microbial food safety is an increasing public health concern worldwide, especially in developing countries.Objectives: The aim of this study was to apply established in vitro tests to evaluate the ANTIMICROBIAL ACTIVITY of the Lactobacilli.isolated from two traditional Iranian fermented dairy-cereal based foods.Materials and Methods: A total of 23 samples of Kashk-e Zard and 27 samples of Tarkhineh were collected from different regions of Iran. LACTOBACILLUS spp. was isolated and identified by standard methods. The antibacterial effects ofLactobacillus isolates were implemented by well diffusion method. Kinetic study was conducted with a bacteriostatic activity in vitro in the presence ofLactobacillus supernatants.Results: The results showed an ANTIMICROBIAL ACTIVITY of the LACTOBACILLUS strains isolated from Kashk-e Zard and Tarkhineh against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella typhimurium according to agar well diffusion test. In addition, kinetic study revealed a significant bacteriostatic activity ofLactobacillus supernatants.Conclusions: Kashk-e Zard and Tarkhineh seemed to have PROBIOTIC properties, deserving further studies.

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APA: Copy

Mashak, Zohreh. (2016). ANTIMICROBIAL ACTIVITY OFLACTOBACILLUS ISOLATED FROM KASHK-E ZARD AND TARKHINEH, TWO IRANIAN TRADITIONAL FERMENTED FOODS. INTERNATIONAL JOURNAL OF ENTERIC PATHOGEN, 4(2), 0-0. SID. https://sid.ir/paper/347509/en

Vancouver: Copy

Mashak Zohreh. ANTIMICROBIAL ACTIVITY OFLACTOBACILLUS ISOLATED FROM KASHK-E ZARD AND TARKHINEH, TWO IRANIAN TRADITIONAL FERMENTED FOODS. INTERNATIONAL JOURNAL OF ENTERIC PATHOGEN[Internet]. 2016;4(2):0-0. Available from: https://sid.ir/paper/347509/en

IEEE: Copy

Zohreh Mashak, “ANTIMICROBIAL ACTIVITY OFLACTOBACILLUS ISOLATED FROM KASHK-E ZARD AND TARKHINEH, TWO IRANIAN TRADITIONAL FERMENTED FOODS,” INTERNATIONAL JOURNAL OF ENTERIC PATHOGEN, vol. 4, no. 2, pp. 0–0, 2016, [Online]. Available: https://sid.ir/paper/347509/en

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