Investigation of Antibacterial properties of yeast strains isolated from Iranian Richel and traditional dairy products in Armenia

The use of bio preservative or strains as sources are interested for food bioprocessing technologist and one of the last one solutions methods for increase of the shelf life of food by the health authorities . This study aim was determined of the anti-bacterial supernatant of yeasts isolated from Richal as a traditional dairy product and some Armenian fermented dairy products .
In this experimental study, have used 77 strains of yeast from Armenian,s products and 12 strains from Iranian,s Richal were isolated, which their supernatant purified . The purified supernatant on three strain as food spoilages bacteria B. subtilis 17-89 , B . Thuringensis17-89 , S.typhimuium G-38 , on 3media in 2condition as aerobic and anaerobic were tried .The amount of diameters as antibacterial activity were measured and reported .
The total of 89 strains of yeast, (13.5) percent, have displayed of antibacterial activity that three of them belong of Richal and 9 strains from Armenian fermented food. The Armenian T86 Yeast and FA1 (25) strains from Richal have strong antibacterial activity on aerobic ,anaerobic conditions on three medias . The comparisons of mean diameters on three spoilages factor have shown Richal strains are high different significant (psubtilis and lowest on S.typhimuium.
The results were indicated that isolated of yeast strains in anaerobic and aerobic conditions on spoilage bacteria have antibacterial activity. Thus, it can be said adding the yeast or its supernatant to food, can introduce a function product to food industry.