Antimicrobial Activity of Lactobacillus Isolated From Kashk-e Zard and Tarkhineh, Two Iranian Traditional Fermented Foods

Abstract Background: Nowadays, microbial food safety is an increasing public health concern worldwide, especially in developing countries. Objectives: The aim of this study was to apply established in vitro tests to evaluate the antimicrobial activity of the Lactobacilli. isolated from two traditional Iranian fermented dairy-cereal based foods. Materials and Methods: A total of 23 samples of Kashk-e Zard and 27 samples of Tarkhineh were collected from different regions of Iran. Lactobacillus spp. was isolated and identified by standard methods. The antibacterial effects of Lactobacillus isolates were implemented by well diffusion method. Kinetic study was conducted with a bacteriostatic activity in vitro in the presence of Lactobacillus supernatants. Results: The results showed an antimicrobial activity of the Lactobacillus strains isolated from Kashk-e Zard and Tarkhineh against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella typhimurium according to agar well diffusion test. In addition, kinetic study revealed a significant bacteriostatic activity of Lactobacillus supernatants. Conclusions: Kashk-e Zard and Tarkhineh seemed to have probiotic properties, deserving further studies.