Antibacterial and antifungal activities of some lactic acid bacteria isolated from naturally fermented herbs
Küçük Resim Yok
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wfl Publ
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The present study was conducted to screen antibacterial and antifungal activities of 21 wild strains of lactic acid bacteria (LAB) isolated and identified from naturally fermented herbs used in traditional Herby Cheese in Turkey. Their antibacterial activity was tested against six selected bacteria namely, Micrococcus luteus, Staphylococcus aureus, Listeria monocytogenes, Proteus mirabilis, Escherichia colt and Salmonella enteritidis. The antifungal activity was tested against 20 yeast strains isolated and identified from the same source with LAB. The results indicated that 18 of LAB have antibacterial activity against tested bacteria but none of them have antifungal activity against yeast cultures. Among the 21 LAB strains tested, Lactobacillus plantarum 77 showed the widest range of inhibition zones against all indicator strains. The results of this study indicate that spontaneously fermented herbs are a good source of many LAB and yeast species.
Açıklama
Anahtar Kelimeler
Lactic Acid Bacteria, Yeast, Antibacterial and Antifungal Activities, Fermented Herbs
Kaynak
Journal Of Food Agriculture & Environment
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
8
Sayı
2