Evaluating the antagonistic activities of lactobacillus isolated from foods native to Iran

Dairy products contain lactic acid bacteria. Preparation of traditional foods with dairy products have a long history. The aim of this study was to investigate the antagonistic properties of lactobacillus isolated from Iranian traditional food samples. In this study, after calculating the presence of lactobacillus in traditional foods, the antibacterial properties of isolated strains against Staphylococcus aureus and Escherichia coli were studied by dot culture and disc diffusion methods. The isolates tested (70%) were capable to inhibit the growth of bacteria indicators. Lactobacillus casei and Lactobacillus plantarum showed the biggest zone of inhibition against the indicator strains by disc diffusion method. The antibacterial activity observed can be attributed to bacteriocin production by lactobacilli. Considering the source of the isolated lactobacilli strains, purification of bacteriocin from these strains can be used as probiotic or biological preservatives in food industry.