Anti-bacterial activity of lactobacillus plantarum

ISBN-13: 9786204437064 / Angielski / Miękka / 88 str.

Anas Mami; Mebrouk Kihal

Opis

Lactic acid bacteria have been used for centuries as protective agents in fermented foods. These bacteria are present in a wide variety of foods, fermented milk, yoghurts, cheeses and fermented meat products. The contamination of food by pathogenic germs is a major problem for the consumer, especially in the summer period when food poisoning appears. To fight against these germs involved in these intoxications, strains of lactic acid bacteria have been isolated and identified from raw goat milk in the western regions of the country. Thus, different strains of commercial or scientific interest are commonly isolated. The study of interactions revealed that Lactobacillus plantarum significantly decreases the growth of Staphylococcus aureus after 24 hours it is 1.6 log cfu is zero after 72 hours. The different tests reveal the protein nature of this substance involved in the inhibition of Staphylococcus aureus.

O autorze

Dr. Mami Anas After eight years of experience in the great field of scientific research in biology, I obtained my PhD in 2013 from the University of Ahmed Ben Bella (Oran 1). Member of the research laboratory of Applied Microbiology. I have published more than ten articles in different journals at international and national level.