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Inhibitory effect of Lactic Acid Bacteria isolated from minced beef meat on some pathogenic bacteria | ||
| Tikrit Journal of Pure Science | ||
| Article 1, Volume 16, Issue 2, 2011, Pages 17-20 | ||
| Author | ||
| May A.H. AL-Allaf | ||
| Abstract | ||
| The aim of this research was to study the effect of the cell free culture of Lactic Acid Bacteria (LAB) as an antimicrobial feature to inhibit growth of some gram positive and gram negative bacteria associated of meat spoilage. Isolation and identification of LAB from minced beef meat by using de Man Rogosa and Sharpe agar (MRS) medium was carried out . Antimicrobial activities were measured by using the agar well diffusion method (Muller Hinton Agar) on some Gram positive and Gram negative pathogenic bacteria which involved (Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, Klebsiella pneumoniae, Proteus spp., Salmonella spp., Corynebacterium spp., Streptococcus pneumoniae and Staphylococcus aureus ) were obtained by the agar diffusion method using Results showed that the maximum inhibition zone (4mm) was detected against Bacillus cereus followed by Proteus spp., Staph. aureus, Pseudomonas aerugenosa, Streptococcus pneumoniae, E. coli, Klebsiella pneumoniae , Salmonella spp. , Corynebacterium spp. Which were ( 2.8, 2.5, 2, 1.8, 1.8, 1, 0.75, 0.6 mm ) respectively after 24 hours incubation period . | ||
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