alexa Abstract | Isolation of lactic acid bacteria from fermented milk products and their antimicrobial activity against Staphylococcus aureus

European Journal of Experimental Biology
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A total of 13 isolates of lactic acid bacteria (LAB) were isolated from curd and cheese samples. The samples were collected from the different regions of the Shiraz city. The isolates were identified as Lactococcus sps. (23%), Pediococcus sps.(54%), Lactoba cillus sps. (15%) and Leuconostoc sps. (18%) by biochemical characterization. These isolates were tested for their antimicrobial activity against Standard S.aureus by well diffusion method and MIC of all these isolates were observed to check the sensitivity of each isolate. Effect of LAB on the S.aureus was studied by SDS-PAGE.

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Author(s): Bardia Firouzi Reza Robati and Maryam Ghahri


Lactic acid bacteria (LAB), Antimicrobial activity, MIC, Staphylococcus aureus

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