Effect of synergist Aloe Vera extract and supernatant Lactobacillus fermentum from a local cheese (Kozeh) on Klebsiella bacteria

Common problems in the medical world have been including bacteria’s resistance against antibiotics. Considerably, Aloe Vera has active biological compounds that it abilities antibacterial. And in the past, in some different countries used live of Microorganisms in foods for human health. Recently, researchers pay attention to foods identify that it contains Microorganisms Probiotics such as Lactobacillus. In the present study, Aloe Vera and Lactobacillus fermentum from a local cheese (Kozeh) used antimicrobial material. Antimicrobial effects this material carried out method of Agar spread and Diffusion Disk according to Klebsiella standard and minimum inhibitor concentration of each material got measured. The results showed Aloe Vera extract has fewerantimicrobialeffect upon Klebsiella bacteria, but after 72 hours culture, we saw Supernatant lactobacillus fermentum has more antimicrobial effect on Klebsiella. And when we use extract and Supernatant together, we can see synergy effect. Also it observed, this material have minimum inhibitor concentration Klebsiella bacteria. But it didn’t have minimum bactericidal concentration.

Keywords:

Watery extract Aloe Vera , Lactobacillus Fermentum , Cheese (Kozeh) , Synergy effect , Klebsiella