Lachin Mohammadpour Kolahi - M. s student & Food Engineering، Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P. O. Box ۴۱۱۱, Karaj ۳۱۵۸۷-۷۷۸۷۱, Iran
Hanieh Salmanian - M. s student & Food Biotechnology، Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P. O. Box ۴۱۱۱, Karaj ۳۱۵۸۷-۷۷۸۷۱, Iran
Faramarz Khodaiyan - Associate professor & Food Biotechnology، Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P. O. Box ۴۱۱۱, Karaj ۳۱۵۸۷-۷۷۸۷۱, Ira
Saeid Hosseini - Phd student & Food Biotechnology

Films were prepared by the solution casting method using different ratios of kefiran and chitosan. The effect of different ratios of kefiran to chitosan (0/100, 24 30/70, 50/50, 70/30, 100/0) on the resulting films’ properties were investigated. Films’ color and antibacterial activity also were studied. . Additionally antibacterial activity of films with 70% kefiran contents was significantly different and high in comparison to the other films against three bacterial strains including: Escherichia coli, Staphylococcus aureus and Salmonella enteritidis. Thus this composition was known as the best among five other compositions.

Chitosan, Kefiran, Films, Antibacterial activity