NDLI: Antimicrobial activity of lactic acid bacteria isolated from minced beef meat against some pathogenic bacteria.

Content Provider	Semantic Scholar
Author	Al-Allaf, May A. H. Al-Rawi, Abdulgadir M. Al-Mola, Alaa T.
Copyright Year	2009
Abstract	In this study we achieved to isolate and identify Lactic Acid Bacteria (LAB) from minced beef meat by using de Man Rogosa and Sharpe agar (MRS) medium. The influence of antimicrobial activities were obtained by using the agar well diffusion method (Muller Hinton Agar) against some members of gram positive and gram negative pathogenic bacteria involved ( Escherichia coli, Pseudomonas aerouginosa , Bacillus cereus , Klebsiella pneumoniae, Proteus spp., Salmonella spp., corynebacterium spp., Streptococcus pneumoniae and Staphylococcus aureus ). The results show that the LAB can inhibits these bacteria by develop a zones around the well which contain these LAB.
File Format	PDF HTM / HTML
Volume Number	23
Alternate Webpage(s)	http://www.vetmedmosul.org/ijvs/media/conf-1-18e.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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