alexa Investigation of Antagonistic Effects of Isolated Lactic Acid Bacteria from Different Cheeses of Gorgan City against Main Intestinal Pathogenic Bacteria | Abstract
ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Investigation of Antagonistic Effects of Isolated Lactic Acid Bacteria from Different Cheeses of Gorgan City against Main Intestinal Pathogenic Bacteria

Mojtaba Nouri1*, Nasrin Shahhosseini2, Soodeh Shahhosseini1, Ali Farahbakhshi1 and Malihe Namjoo3

1Department of Food Science and Technology, Islamic Azad University, Azadshahr Branch, Iran

2Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Iran

3Department of Food Science and Technology, Islamic Azad University, Nour Branch, Iran

*Corresponding Author:
Mojtaba Nouri
Department of Food Science and Technology
Islamic Azad University, Azadshahr Branch, Iran
E-mail: [email protected]

Received Date: May 11, 2015; Accepted Date: May 25, 2015; Published Date: June 01, 2015

Citation: Nouri M, Shahhosseini N, Shahhosseini S, Farahbakhshi A, Namjoo M (2015) Investigation of Antagonistic Effects of Isolated Lactic Acid Bacteria from Different Cheeses of Gorgan City against Main Intestinal Pathogenic Bacteria. J Food Process Technol 6:472. doi: 10.4172/2157-7110.1000472

Copyright: © 2015 Nouri M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Lactic Acid Bacteria (LAB) have been shown to elicit positive health effects particularly in humans. Competitive exclusion of pathogens is one of the most important beneficial health claims of probiotic bacteria. This study was conducted with the aim of isolation of Lactic Acid Bacteria from different Cheeses and their effects on the main pathogenic bacteria in intestine which might provide important information regarding its probiotic potential and its utilization in the future. Morphological, cultural and biochemical characteristics were employed to identify lactic acid bacteria, isolated from different Cheeses in different areas in Gorgan city, Iran. From 9 traditional Cheese and 2 industrial Cheese samples a total of 38 isolates were isolated, 36 isolates from local Cheese and 2 isolates from industrial Cheese. The results showed that Lactobacillus casei has the highest frequency. Also this species showed antagonistic activity against pathogens including Escherichia coli, Staphylococcus aureus, Bacillus cereus and Citrobacter freundii, with an inhibition zone diameter of 17 mm.

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