Volume 8, Issue 29 (2011)                   FSCT 2011, 8(29): 91-97 | Back to browse issues page

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Effect of Lactobacillus casei and Lactobacillus acidophilus on growth and enterotoxin production of Staphylococcus aureus. FSCT. 2011; 8 (29) :91-97
URL: http://fsct.modares.ac.ir/article-7-8077-en.html
Abstract:   (6236 Views)
Food born intoxications are kind of current problem in human society and most of them are caused by enterotoxins of Staphylococcus aureus.. Also probiotics(Lactic acid bacteria) have been known as health and immune system modulator. In this experiment we assessed the effects of Lactobacillus acidophilus LA5 and Lactobacillus casei 108cfu/ml on growth of Staphylococcus aureus 105cfu/ml at 25 °C and 35°C in TSB. Then samples from the co cultured and control were pour plated in  Baird parker agar and MRS agar to compute the bacterial count at 0, 8, 24, 48, 72 hours after incubation. We found that Lactobacillus acidophilus (LA5 )Lactobacillus casei  inhibited the growth of Staphylococcus aureus 29213 and comparing to controls reduced number of S. aureus cells was by 3 logs in 25 °C and 2 logs in 35 °C. enterotoxin production by S. aureus was also inhibited in both temperatures of 25 and 35 °C due to ELIZA rida screen test. Lactobacillus acidophilus and Lactobacillus casei inhibited the production of  entrotoxins A, C and E at 25 °C and A and/orC at 35 °C. In conclusion, the results of this study revealed the effectiveness of Lactobacillus acidophilus and Lactobacillus casei in inhibition of Staphylococcus aureus growth and enterotoxin production proposed their potential application as antibacterial in food.
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Received: 2010/07/1 | Accepted: 2010/12/31 | Published: 2011/07/1

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