Investigation and comparative of LAB strains isolated from Iranian (Richal Shiri)and Armenian traditional dairy products on spoilages food bacteria

Introduction and aim: Some biosynthesis of isolated from traditional fermented food have antibacterial properties against spore forming bacteria and non –spores forming spoilages food bacteria.The purpose of study was investigated of antibacterial properties , of the Armenian fermented food such as traditional Cheeses ,Yoghurt (Matson)and Richal shiri as traditional dairy beverage from Iran.
Material and In the experimental study the strains of LAB in Armenian biotechnology Institute Yerevan were isolated. In continue the antibacterial activity of supernatants of strains on several kinds of spoilages bacteria exact Salmonella , Yeast were assessment and in order to determine of effect of the substance on shelf life in strain L. acidophilus,P. рentosus were studied. The supernatant of strains were considerable significance( p Refer to the isolated of LAB from Richal Shiri with ability of inhibition , fermentation can design as a new functional product will use in dairy industry.The isolated from Armenian products can use in functional fermented product or use the capability of the metabolites as natural preservative.