in recent years due to changes in lifestyle and eating behavior of the human populations, disease caused by contaminated food has increased significantly. listeria monocytogenes, escherichia coli o157:h7 and salmonella enteric are three of the most important food borne bacterial pathogens and can lead to food borne diseases. also today wide spread of resistance to antibiotics among bacteria occ...

lactobacillus strains are a major part of the probiotics, microflora of the intestine and of fermented dairy products, and are found in a variety of environments. the aim of this study was to find out the ability of bile and acid tolerance and antibacterial properties of the twenty eight isolates of three group lactobacilli namely lactobacillus plantarum, lactobacillus casei and lactobacillus d...

anti-microbial effects of the lactic acid bacteria have been studied and proved in various investigations. this investigation aimed to study the anti-yeast effect of two isolated lactic acid bacteria species from “chal” (a product from yogurt) as biological preservatives in doogh. to do so, anti-yeast activity of l. brevis and e. faecium against saccharomyces cerevisiae, kluyveromyces. marxianu...

conclusions it was found that the isolated bacteria produced biosurfactants that had a great potential for different industries. results the 3 isolates from cheese, yoghurt and silage were effective against isolated e.coli and could produce biosurfactants. phylogenic relationships of the 3 potential candidates were determined comparing the 16sr dna gene sequences, they were found to be as 3 iso...

polymerase chain reaction and restriction fragment length polymorphism (pcr-rflp) and phylogenetic analysis were used for molecular identification of lactic acid bacteria (labs) isolated from apis mellifera. eighteen honeybee workers were collected from three different apiaries in west azerbaijan. labs from the gut of honeybees were isolated and cultured using routine biochemical procedures. ge...

probiotics are live cultures of microbes; often lactic acid bacteria, but also some other species, which when fed to animals, improve their health and growth through altering the intestinal microbial balance. in the present research, healthy chickens’ gastrointestinal (gi) tracts were screened for the presence of lactic acid bacteria with probiotic properties. the probiotic properties of the is...

background and objective: semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control), inoculated with lactobacillus casei and inoculated with lactobacillus paracasei. probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares. material and methods: the physico–chemical char...

abstract       background and objective: probiotics are living microorganisms that have beneficial effects on the health of digestive system. the aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant) of lactic acid bacteria against common bacterial pathogens.        methods: four species of lactic acid bacteria (lactobacillus planta...