Çakır, İbrahim2021-06-232021-06-2320101459-02551459-0263https://hdl.handle.net/20.500.12491/6730https://www.scopus.com/inward/record.uri?eid=2-s2.0-77952796096&partnerID=40&md5=f36889ff5aa1187f4645dae30928801cThe 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.eninfo:eu-repo/semantics/closedAccessLactic Acid BacteriaYeastAntibacterial and Antifungal ActivitiesFermented HerbsArticle822232262-s2.0-77952796096N/AWOS:000279317500044Q4