Investigating the antibacterialand antifungal properties of isolated Lactobacillus curieae and its cell free culture filtrate obtained from different gowth phases

The aim of this study was to evaluate the antimicrobial properties of a dominant LAB isolated from barley sourdough and it’s cell free culture filtrate (CCF) as native and neutralized obtained from logarithmic and stationary phasesagainst some of foodborne bacteria (Escherichia coliStaphylococcus aureusListeria monocytogenesBacillus subtilis) and foodborne fungi (Aspergillus flavusAspergillus niger). After identification of LAB isolate by specific PCR, antimicrobial properties of the isolate and it’s CCF were investigated based on disc diffusion and microdilution (antibacterial) and overlay and agar spore spot (antifungal) methods, respectively. Sequencing results of PCR products lead to identification of Lactobacillus curieae,which hadsignificantly higher antagonistic effect on Lmonocytogenes in comparison to other indicator bacteria (PBsubtilis by 59.78% reduction of it’s survival. Furthermore, there was not significant different between antifungal activity of Lcurieae against Aflavus and Aniger (pAniger