Antimicrobial effects of lactic acid bacteria with probiotic ability isolated from traditional yogurts on foodborne pathogenic microorganisms

Subject Areas : Food Science and Technology

M. Sadeghi ¹ (MS. Graduated of Biotechnology Department, Faculty of Agriculture, Azarbaijan Shahid Madani University, Tabriz, Iran)
A. Tarinejad ² (Associate Professor of Department of Biotechnology, Faculty of Agriculture, Azarbaijan Shahid Madani University, Tabriz, Iran)
M. A. Hejazi ³ (Associate Professor of Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran)
Y. Nami ⁴ (Assistant Professor of Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran)

Received: 2022-01-07 Accepted : 2022-03-27 Published : 2021-10-23

Keywords: Lactic acid bacteria, Antimicrobial Effects, ARDRA,

Abstract :

The growth of contaminating microorganisms in food products causes serious diseases in humans, and the use of lactic acid bacteria to control these contaminants is a promising and developing method. In this study, lactic acid bacteria were isolated from traditional yogurts and a total of 140 isolates were isolated. The probiotic potential of these lactic acid bacteria including resistance to acidic conditions, resistance to bile salts and sensitivity to ten important antibiotics were investigated and then bacteria with probiotic potential were used to inhibit food pathogens. The measured halo diameters of the bacterial medium were measured and recorded, and the antimicrobial properties of the strains were compared. ARDRA technique was also used to identify the strains. The results showed that all strains have excellent tolerance to pH 2.5 and bile salt of 0.3% and isolates Numbers 12, 100 and 102 are recognized as the most resistant strains against studied food pathogens. Findings from this study showed that yogurt samples are an important source for the production of bacteria with probiotic potential with antimicrobial activity and can be used against food pathogens.

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