Study of antimicrobial properties of lactic Acid bacteria detected in Yogurt and Cheese on pathogenic bacteria in Ardabil

Lactose indigestion is a common issue since long around the globe. This study involves determination of lactic acid bacteria role during pathogenic infection. The lactic acid bacteria from dairy products are isolated using MRS media to determine their beneficial and harmful effects on growth of pathogenic microorganisms. The lactic acid bacteria include lactose fermenters specifically lactobacillus spp. Eight isolates were tested to determine their antimicrobial activity against pathogens. The zone of inhibition ranges from 11-18mm by lactobacillus spp. (Lactobacillus casei, Lactobacillus salivarious, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus bulgaris and Lactobacillus plantarum).This gives the susceptibility pattern against the pathogens(Salmonella typhi, Helicobacter pylori, Staphylococcus aureus, and Pseudomonas aesuginosa).84% of the isolates show the susceptibility pattern against pathogens.The lactic acid bacteria boost the immunity by secreting extracellular antimicrobial products in competitive hostile environment.Thetreatment through antibiotics can be alternated by probiotics intake. This will also avoid pathogenic microorganism to become resistant that is enigma in pharma industries.