Susan Saab Manfi Al-Rawi; Omar Dheyauldeen Salahdin; Farah Tareq Al-Alaq; Lubna Abdulazeem; Mazin H. Kzar; Essam Shawky Khattab; Ahmed Samir Naje
Objective: A member of the lactic acid bacteria (LAB) group, lactobacilli are well-known for their probiotic properties. They also possess several unique properties, including the ability ...
Objective: A member of the lactic acid bacteria (LAB) group, lactobacilli are well-known for their probiotic properties. They also possess several unique properties, including the ability to produce lactic acid, enzymes like – galactosidase, secretory proteinaceous toxins, and bacteriocins, which are naturally occurring antimicrobials. Bacteriocin is a bio-preservative substance with the potential (when employed as a natural food preservative) to inhibit the growth of some pathogenic bacteria in the food business, although it is not commercially available, little used, and expensive. Methods: The study aimed to isolate and identify Lactobacillus spp. from milk and yogurt, and then some isolates were selected with the potential to produce bacteriocins to suppress the growth of some pathogenic bacteria isolated from clinical infection as MDR bacteria.Results: 35 samples were collected from milk and yogurt, and then 12 isolates of Lactobacillus spp. were isolated. one isolate was selected to extract the bacteriocins to evaluate their activity against some pathogenic bacteria. The findings of this study showed all bacteria under study are MDR and bacteriocins have an effective action as antibacterial.Conclusion: This research showed the potential of bacteriocin as a food bio-preservative to prevent food spoiling and harmful bacterial growth.