Journal of Food, Agriculture and Environment
Vol 8,
Issue 2,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Antibacterial and antifungal activities of some lactic acid bacteria isolated from naturally fermented herbs
Author(s):
İbrahim Çakır
Recieved Date: 2010-01-08, Accepted Date: 2010-04-09
Abstract:The present study was conducted to screen antibacterial and antifungal activities of 21 wild strains of lactic acid bacteria (LAB) isolated and identified from naturally fermented herbs used in traditional Herby Cheese in Turkey. Their antimicrobial activity was tested against six selected bacteria namely, Micrococcus luteus, Staphylococcus aureus, Listeria monocytogenes, Proteus mirabilis, Escherichia coli and Salmonella enteritidis. The antifungal activity was tested against 20 yeast strains isolated and identified from the same source with LAB. The results indicated that 18 of LAB have antibacterial activity against tested bacteria but none of them have antifungal activity against yeast cultures. Among the 21 LAB strains tested, Lactobacillus plantarum 77 showed the widest range of inhibition zones against all indicator strains. The results of this study indicate that spontaneously fermented herbs are a good source of many LAB and yeast species.
Keywords:Lactic acid bacteria,
yeast, antibacterial and antifungal activities, fermented herbsJournal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Food and Health
Pages: 223-226
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