European Journal of Experimental Biology Open Access
ISSN: 2248-9215
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Abstract
Isolation of lactic acid bacteria from fermented milk products and their antimicrobial activity against Staphylococcus aureus
Bardia Firouzi, Reza Robati1 and Maryam Ghahri
A total of 13 isolates of lactic acid bacteria (LAB) were isolated from curd and cheese samples. The samples were collected from the different regions of the Shiraz city. The isolates were identified as Lactococcus sps. (23%), Pediococcus sps.(54%), Lactoba cillus sps. (15%) and Leuconostoc sps. (18%) by biochemical characterization. These isolates were tested for their antimicrobial activity against Standard S.aureus by well diffusion method and MIC of all these isolates were observed to check the sensitivity of each isolate. Effect of LAB on the S.aureus was studied by SDS-PAGE.
