ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONAL DAIRY PRODUCTS OF VARZEGHAN

Background and Aim:Many pathogens, which have become resistant to antibiotics therapy, have turned into an increasing public health problem worldwide. Lactic acid bacteria, which are considered as one of the most important probiotics, can be a resource of achieving new antimicrobial compounds. With expansion of microbial resistance against antibiotics, obtaining novel antimicrobial compounds from LAB can be a very vital benefit for the human health. In this study, antimicrobial activity of metabolites of produced by Lactic acid bacteria was examinedMethods:Sixty isolated of lactic acid bacteria purified from traditional dairy samples. These isolates were identified by physiological, biochemical and molecular methods. Antimicrobial activity of the isolates evaluated with well-diffusion and microdilution methods.Results:The results showed antimicrobial activity for supernatants of three Lactobacillus strains isolated from traditional dairy products against Escherichia coli, Klebsiella pneumoniae, and Candida kefyr in Agar-well-diffusion method. Antimicrobial potency of the strains was confirmed by their low MIC values. These strains didn’t show any activity against gram positive test strains.Conclusion:The antimicrobial activity of the lactic acid bacteria isolated from traditional dairy products was most effective against gram negative bacteria specially Klebsiella pneumoniae.

Keywords:

Antimicrobial activity , Lactic acid bacteria , Traditional dairy products