Antimicrobial Activity of Different Lactobacillus Spices in Presence of Prebiotics against Proteus vulgaris

Background and Probiotics and prebiotics are new concepts which have been demonstrated to positively modulate the intestinal micro flora and could promote host health. The aim of this study was to evaluate the effects of prebiotics on production of antimicrobial properties of Lactobacillus acidophilus ATCC4356، Lactobacillus plantarum ATCC 8014 Lactobacillus fermentum ATCC 9338 Lactobacillus rhamnosus ATCC 7469، and Lactobacillus casei ATCC 39392 against growth or activity of Proteus vulgaris. Antimicrobial activity of bacterial culture supernatant was tested using Agar Well Diffusion (AWD) method in two medium compositions: basic MRS broth and MRS broth with Inulin، Trehalose، Raffinose، Lactulose، and Riboflavin as prebiotic. Results showed that prebiotics were able to increase antimicrobial activity. Zone of inhibition in presence of prebiotic for Lactobacillus spp. increased up to 29/67 mm. According to the results، prebiotics could increase antimicrobial activity of Lactobacillus spp. and this activity of Lactobacillus was specifically strain dependent and related to kind of prebiotics. Therefore، probiotic products efficiency could be increased in presence of specific prebiotic properties.