Effect of fermented foods by Lactobacillus casei on some types of bathogenic bacteria

F. Alnouri, F.; M. A. Al-Shyraida, R.; A. Mohammed, A.

	Effect of fermented foods by Lactobacillus casei on some types of bathogenic bacteria
Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 5, Issue 2, 2012, Pages 237-245 PDF (234.06 K)
Authors
F. F. Alnouri; R. M. A. Al-Shyraida; A. A. Mohammed
Abstract
Different types of food (Cereals, Legume and vegetables) were used to produce fermented foods by Lb.casei. A number of mixtures were selected, the fermentation process was carried out at 37 c˚ for 24 hours after individually inoculation with 5% of Lb.casei, after adding 2% of each sugar and salt. The approximate composition of s fermented food samples were estimated (TC= Rice+ Lintel+ Turnip+ Carrot juice+ Salt+ sugar and TT= Rice+ Lintel+ Turnip+ Tomato juice+ Salt+ sugar) on the basis of dry weight. Inhibition capability of cell free lactic acid bacteria extracts were tested against seven species of pathogenic microbs e.g.: Pseudomonas fluorescence, Escherichia coli , Pseudomonas aeruginosa , Salmonella typhimurium , Bacillus cereus, Bacillus subtilis and Staphylococcus aureus, using well diffusion method, Extracts showed high inhibitory effect on pathogenic microbial, especially gram positive, these types of bacteria tests were selected for being one of the main causes of some common diseases suffered by humans and animals as it is one of the contaminants that cause spoilage to some food
Keywords
Lactobacillus casei; bathogenic bacteria

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