این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Journal of Food Quality and Hazards Control، جلد ۸، شماره ۴، صفحات ۱۶۲-۱۶۸
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Biofilm Formation and Antibacterial Properties of Lactobacillus Isolated from Indigenous Dairy Products
چکیده انگلیسی مقاله Background: The health benefits of probiotic bacteria are not unknown to anyone. On the other hand, indigenous dairy sources are a potential source of native probiotics. This study aimed to describe the inhibitory activity of Cell-Free Supernatant (CFS), planktonic cells, and biofilm form of Lactobacillus strains isolated from native dairy sources on food pathogens. Methods: Antibacterial activities of the CFS of lactobacillus strains were assessed by the microplate method and via violet staining, and in planktonic cells, and biofilm forms were performed by the spread plate method. Results: The results showed that despite the large differences in biofilm formation power among the strains, most of them can produce biofilm. Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. Lactis, Lactobacillus brevis, and Lactobacillus lactis subsp. lactis formed the strongest biofilm, respectively. Planktonic states reduce the pathogens bacterial by about 1.43 log, but in biofilm forms, decreased Listeria monocytogenes by about 4.8 log compared to the control, and in the case of Pseudomonas aeruginosa, a growth reduction of about 2.8 logs was observed. Conclusion: According to the study, biofilm produced by probiotic strains can be considered a new approach for biological control. Also, indigenous dairy sources can be considered by researchers to extract natural and beneficial probiotics. DOI: 10.18502/jfqhc.8.4.8257 
کلیدواژه‌های انگلیسی مقاله Biofilms, Lactobacillales, Lactobacillus, Probiotics, Anti-Infective Agents, Dairy Products
نویسندگان مقاله | Z. Rezaei
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran


| A. Salari
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran


| S. Khanzadi
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1082-1&slc_lang=en&sid=1
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده تخصصی
نوع مقاله منتشر شده Original article
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات