Antimicrobial activity of Lactobacillus spp. against Staphylococcus aureus ATCC 65 38

Guetouache Mourad, Ajazi Flutura, C., Medjekal Samir and Guessas Bettache

Abstract: Fermented foods are among the primary source of human nutrition. In Algeria, traditional dairy products are the number one in the family economy. The Jben and Klila cheeses are two of the most popular varieties. The samples of traditional dairy products were collected from the rural area of the Djelfa. Twenty lactic acid bacteria strains were isolated and identified, all belonging to the genus Lactobacillus. Isolates were phenotypically characterized by their capability to ferment different carbohydrates. Among these isolates, four were identified as having a high antibacterial potential against Staphylococcus aureus ATCC 65 38. In this study we conclude that species of, Lactobacillus genus isolated from traditional dairy products has been shown to have an antagonistic activities to Staphylococcus aureus; this makes it of great importance in the food industry.

Keywords: antimicrobial activity; Lactobacillus spp.; Staphylococcus aureus ATCC 65 38; Traditional dairy products

Date published: 2023-02-24