Study of antimicrobial properties of lactic Acid bacteria detected in Yogurt and Cheese on pathogenic bacteria in Ardabil"

Lactose indigestion or intolerance is a common issue since long around the globe. This study involves the determination of lactic acid bacteria role during pathogenic infection. The lactic acid bacteria from dairy products are isolated using MRS media to determine their beneficial and harmful effects on the growth of pathogenic microorganisms. The lactic acid bacteria include lactose fermenters specifically Lactobacillus spp. Eight isolates were tested to determine their antimicrobial activity against pathogens. The zone of inhibition ranges from 11-18 mm by Lactobacillus spp. (Lactobacillus casei, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus bulgaricus and Lactobacillus plantarum). This gives the susceptibility pattern against the pathogens (Salmonella typhi, Helicobacter pylori, Staphylococcus aureus, and Pseudomonas aeruginosa). 84% of the isolates show the susceptibility pattern against pathogens. The lactic acid bacteria boost immunity by secreting extracellular antimicrobial products in a competitive hostile environment. The treatment through antibiotics can be alternated by probiotics intake. This will also avoid pathogenic microorganism to become resistant that is an enigma in pharma industries.