Nafiseh Farazandehnia - IC Pharmacy school, Tehran University of Medial Science, Tehran, Iran

Background and Aim: Production of probiotic products could be effective in health and prevention of diseases particularly gastrointestinal and infections. The aim of this study was to evaluate antimicrobial effect of fermented probiotic milk using various strains of L.casei, L. plantarum, B.bifidum and B.angultum Materials and Methods: In this research, the stability of probiotic milk was studied in three different temperatures conditions (۴ ، ۲۵ ، ۳۷ cº ), changes in PH and also antimicrobial effects of probiotic products using two standard bacteria including S.aureus and S.typhimorium. Results: The results of this study showed the maximum growth of probiotic bacteria (۱۰۷ Cfu/m) in ۱۸ hour (t=۱۸) after first time (t=۰) which was the same in the next times, any change in pH of fermented probiotic milk wasn’t seen and the number of pathogenic bacteria reduced in probiotic product approximately ۳ log that represents the antimicrobial effect of probiotic products. Conclusions: In this study the stability of probiotic bacteria in fermented products , suitable pH of probiotic milk and antimicrobial effects of probiotic products were confirmed.

Probiotic, Fermented product, Antimicrobial effect, پروبیوتیک, فرآورده تخمیری, اثر ضد میکروبی