Combination of Probiotic Filtrates as Antibacterial Agent Against Selected Some Pathogenic Bacteria in Milk and Cheese

What is it about?

Since many years ago probiotics bacteria and its culture filtrates have been heavily used as antibacterial agent against some food borne bacteria. Dairy foods are the second leading source of viral and bacterial problems. The objective of this study was to study and evaluate the antibacterial effect of the probiotic filtrate combination against some disease borne bacteria

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Why is it important?

Different Milk samples were collected from different areas in Alexandria governorate during the period of 2016-2017. Bacterial isolation was achieved using two different selective medium specific for the two food borne bacterial strains; Escherichia coli (E. coli) O157:H7 and Streptococcus pyogenes (S. pyogenes ) in the collected samples. Additionally, specific PCR was performed on the isolated bacteria for more confirmation and identification. The pathogenic bacterial isolates were treated with filtrate of the probiotic strains; Lactobacillus acidophilus (EMCC 1324), Bifidobacterium bifidum (EMCC 1334) and Lactobacillus plantarum (EMCC 1845). The antibacterial activity for the filtrates (either in separate or in combination) was recorded and analyzed by one-way ANOVA using SPSS. Results: The mixture of the three bacterial filtrates showed high antibacterial activity against the two examined food borne bacteria. Moreover, the MIC of the mixed filtrate was 1%. In addition, complete growth inhibition for the E. coli O157:H7 and S. pyogene was observed after 3 and 4 days post treatment, respectively

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