Abstract:
The study was aimed to finding the antimicrobial activities among probiotics isolated from different yoghurts and their metabolites against some common bacterial pathogens. The nutrient agar media overlay method (Disc diffusion Method) was used to determine the presence of antibacterial effects among the isolated probiotics. Probiotics produced potential antibacterial activities against several pathogenic bacteria and fungi. The maximum antibacterial property (13.5 mm of zone of inhibition) of bacterial strain found against Salmonella paratyphi. Conversly, bacterial metabolites produced maximum effect (10.3 mm of zone of inhibition) against Staphylocuccos aureaus. The antibacterial effect is one of the most important criteria for probiotics selection, and the verified antibacterial activities of the probiotics supports the development of these functional foods as a key to the enhancement of health in the consuming public.
