Evaluation of antibacterial and probiotic properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs

The aims of this study were to evaluate the probiotic and antibacterial properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs. For mentioned purpose, survival of the isolates in simulated conditions of gastrointestinal tract, their antagonistic activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coliand Pseudomonas putida as foodborne indicator bacteria, ability of aggregation with E. coli as an infection agent of intestine and profile resistance of these lactic acid bacteria (LAB) isolates against some of routine antibiotics and their hemolysis activity were also investigated. Based on the results, the highest sensitivity of the bacterial indicators towards LAB isolates was observed in L. monocytogenes. Furthermore, the highest inhibition of LAB cell-free culture filtrate (CCF) were belonged to L. paraplantarum logarithmic and stationary CCF, against L. monocytogenes and P. pentosaceus stationary CCF, against P. putida. The survival of L. paraplantarum was also significantly (P