Study of antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese in comparison to reference strains against some pathogens

Authors
Seyed Mohammad Bagher Hashemi
Fakhri Shahidi
Seyed Ali Mortazavi
Elnaz Milani
Zarin Eshaghi
Abstract
In this study, antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese was evaluated. At first, cell free culture supernatant was prepared, and then divided into three groups (control, treated by heat and treated by NaOH). Antimicrobial activity of supernatant treated or no treated was investigated utilizing Agar diffusion, Disk diffusion and Minimum Inhibition Concentration. In addition, coaggregation of lactic acid bacteria against pathogens was determined. Results showed native lactic acid bacteria were suitable antimicrobial activity in comparison to commercial lactic acid bacteria. Heating of supernatant hadn’t effect on antimicrobial activity, while treating by NaOH didn’t show antimicrobial activity. In addition, native lactic acid bacteria didn’t show significant difference in minimum inhibition concentration with commercial lactic acid bacteria. Native lactic acid bacteria also have a suitable coaggregation with pathogens. Results of this study showed native lactic acid bacteria isolated from traditional Kurdish cheese can be used as natural antimicrobial agents.
Keywords
lactic acid bacteria
Traditional Kurdish cheese
Antimicrobial activity
Pathogen
Journal of food science and technology(Iran)
Volume 13, Issue 55
September 2015
Pages 103-113