Identification and Evaluation of the Antimicrobial Potential of Strains Derived from Traditional Fermented Dairy Products of Iran as A Biological Preservative Against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli

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Nasrollahzadeh Ahmad; KHOMEIRI MORTEZA; Mahmoudi Mandana; SADEGHI ALIREZA; EBRAHIMI MARYAM

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Journal: Iranian Journal of Medical Microbiology Year:2020 | Volume:13 | Issue:5 Page(s): 392-405

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Title

Identification and Evaluation of the Antimicrobial Potential of Strains Derived from Traditional Fermented Dairy Products of Iran as A Biological Preservative Against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli

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Keywords

AntimicrobialQ1

Lactic acid bacteriaQ1

Listeria monocytogenesQ1

Staphylococcus aureusQ1

Natural preservativesQ1

Abstract

Background: Today, despite improved food safety, nearly a quarter of the population is at risk for foodborne diseases. Therefore, the use of Lactic acid bacteria and their metabolites due to their potential health benefits, safety and production of natural Antimicrobial compounds is an appropriate solution to reduce microbial spoilage of food. Materials & Methods: In this research, lactic isolates were identified by PCR method and Micro-dilution method was used to evaluate the Antimicrobial activity of the Cell-Free spent Medium (CFSM). Results: The sequencing of PCR products showed that the species identified were Lactobacillus and Enterococcus species. Evaluation of the antibacterial properties of the CFSM on the growth of Gram-positive bacteria showed that all isolates were able to prevent the growth of these pathogens, and their inhibitory percentages varied from 86. 81 to 38. 81 percent. The results of inhibitory effects of lactic isolates on the growth of two gram-negative bacteria of Escherichia coli and Salmonella enterica also showed that the inhibitory levels of the isolates were varied from 2. 43 to 36. 43 percent and 14. 1 to 31. 97 percent, respectively. A comparison of the inhibitory effect of lactic isolates on pathogenic bacteria showed that the inhibitory effect of all lactic isolates on gram-positive bacteria was significantly (P <0. 05) more than their effect on gramnegative bacteria. Conclusion: The results of this study showed that native dairy lactic acid isolates and their metabolites could be used as biological preservatives or in combination with synthetic preservatives in the food and drug industry.

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APA: Copy

Nasrollahzadeh, Ahmad, KHOMEIRI, MORTEZA, Mahmoudi, Mandana, SADEGHI, ALIREZA, & EBRAHIMI, MARYAM. (2020). Identification and Evaluation of the Antimicrobial Potential of Strains Derived from Traditional Fermented Dairy Products of Iran as A Biological Preservative Against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli. IRANIAN JOURNAL OF MEDICAL MICROBIOLOGY, 13(5 ), 392-405. SID. https://sid.ir/paper/402258/en

Vancouver: Copy

Nasrollahzadeh Ahmad, KHOMEIRI MORTEZA, Mahmoudi Mandana, SADEGHI ALIREZA, EBRAHIMI MARYAM. Identification and Evaluation of the Antimicrobial Potential of Strains Derived from Traditional Fermented Dairy Products of Iran as A Biological Preservative Against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli. IRANIAN JOURNAL OF MEDICAL MICROBIOLOGY[Internet]. 2020;13(5 ):392-405. Available from: https://sid.ir/paper/402258/en

IEEE: Copy

Ahmad Nasrollahzadeh, MORTEZA KHOMEIRI, Mandana Mahmoudi, ALIREZA SADEGHI, and MARYAM EBRAHIMI, “Identification and Evaluation of the Antimicrobial Potential of Strains Derived from Traditional Fermented Dairy Products of Iran as A Biological Preservative Against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli,” IRANIAN JOURNAL OF MEDICAL MICROBIOLOGY, vol. 13, no. 5 , pp. 392–405, 2020, [Online]. Available: https://sid.ir/paper/402258/en

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