Introduction: Selected Probiotic lactobacilli have inhibitory effect and therefore may be use as biological preservative, so, the aim of this study was to present some data on isolation, growth, antimicrobial activity, effect of pH, heat, and sensitivity to proteolytic enzymes of lactobacillus. Material and Methods: Isolation of lactic acid bacteria from sausage was done by using 1g of samples in MRS medium. Each isolate of lactobacillus species was identified by biochemical tests and comparison of  their sugar fermentation pattern. Antibacterial activities was done by an agar spot, well diffusion and blank disk method. Stability of antibacterial activity was measured in boiling water and autoclaving for 15 min. Enzyme sensitivity of supernatant fluid and concentrated cell free culture after treatment with a-amylase, lysozyme and trypsin was determined.  Results: 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 100ºC for 10 minutes and at 56ºC for 30 minutes, but activity was lost after autoclaving. The maximum production of bacterocin was obtained at 25-30°C at pH 6.5. Discussion: If Lactobacilli that are used to induce sausage fermentation have antimicrobial activity with heat stable bacteriocin, these bacteria may be considered to be a healthy Probiotic diet. Lactobacilli originally isolated from meat products are the best candidates as Probiotic bacteria to improve the microbiological safety of these foods.

Background and Objective: The most important aspects of Probiotic microorganisms are their useful effect on human health. The goal of this paper is to examine the Supernatant antimicrobial ability of separated Probiotic bacteria from yogurt and Probiotic tablet on the bacterial pathogen agents.Material and Methods: In this study, it was isolated Probiotic bacteria strains from yoghurt and Probiotic tablet, was used and explored with the cooperation af biochimical method. Antimicrobial effects of these bacterial culture supernatants were evaluated on pathogen bacteria strains by using disc diffusion agar and well diffusion agar methods. To reduce the error test were repeated three times and the inhibitory zone diameter was measured, their antimicrobial ability was compared with each other.Results: Six kinds of Probiotic bacteria were determined from the sample of yogurt and Probiotic tablet. These bacteria had shown a good antimicrobial ability against seven pathogen bacteria. The inhibitoriest effect was shown whit lactobacillus acidophilus of tablets against bacillus cereus according to well diffusion agar with average of inhibitory zone diameter 14mm. Also in the comparison between two method of well diffusion agar and disk diffusion agar, the well diffusion agar was the far more sensitive than disk diffusion agar method.Conclusion: According to this study the produced metabolite from Probiotic bacteria can prevent the growth of pathogen bacteria which shows the positive role of this class of bacteia in human health and it would be suggested that is class of bacteria which are abundance in dairies, should be used more.

Background and Objectives: Probiotic bacteria are microbial nutrition supplements which have useful effects on human health by maintaining of bowel microbial balance. There are many studies that have been suggested the use of Probiotic products as cancer risk reducer. The aim of this study, is isolation and detection of Probiotic agents from yoghurt and Probiotical tablet and evaluation of their abilities to decrease some effects of mutagenic and carcinogenic agents.Methods: In this study, Probiotic bacteria were isolated from yogurt and Probiotic tablet by using MRS in anaerobic condition (5% Co2 and gas peck) and temperature of 37oc.Then, they were detected by using biochemical tests. Their anti mutagenic effects of supernatant culture were evaluated against mutagenic agents of azid Sodium and Potassium Permanganate by ames test (Salmonella typhimurium TA100) in presence and absence of S9.Results: Six Probiotic bacteria were isolated from yogurt and Probiotic tablet. Their anti mutagenic activity results based on ames test showed they can inhibit mutagenic agents more than 40% in some species, which is considered as a good result.Conclusion: The results of this study show that the use of Probiotic bacteria found in different products such as yogurt and Probiotic tablets, have proper anti mutagenic and anti carcinogenic effects. They change the micro flora of bowel and, as a result, reduce absorption of mutagenic and carcinogenic agents and help to maintain human health.

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.  

Tarkhineh is basic of traditional soup in west mountain area of Iran. It is compost of grounded wheat sop in goats’ fermented milk. People use this soup because of it is benefical effects. It seems that Tarkhine is a good source for isolation of beneficial lactic acid bacteria. Aim of this study is isolation of Lactic acid bacteria from Tarkhineh and assessment of colonization ability in GIT and cholesterol reduction from media. Colony of Lactic Acid bacteria isolated on MRS agar by strike method. In order to evaluate colonization ability in GIT acid (pH=2.5) and bile (%0.3) tolerance assessed. Assimilation and reduction of300 μg/mlcholesterol of media were assessed by o-phethalaldehydmethod. 26 strains (T1-T26) were isolates from fresh Tarkhineh.T5, T11, and T4 could well growth in acid and bile. T4 assimilate more than 200 μg/ml cholesterol of media. However T23 and T7 are resistance to bile salts and assimilate 217, 297 μg/ml cholesterol respectively. Even though these are sensitive to acidic condition. Results demonstrated Tarkhine is an appropriate source for Probiotic isolation. These bacteria can use in different food products base of their growth conditions.