:: Volume 21, Issue 6 (9-2016) ::
__Armaghane Danesh__ 2016, 21(6): 552-562 Back to browse issues page
Investigation of Antibacterial Properties of Yeast Strains Isolated from Iranian Richal and Traditional Dairy Products in Armenia
F Karimpour1, SH Razavi2, F Nubar Tkhruni3
1- Department of Nutrition, Yasuj University of Medical Sciences, Yasuj, Iran , : karimpourfarzad48@gmail.com
2- Department of Food Science and Technology, Tehran University, Tehran, Iran,
3- Department of Biotechnology, Academy of Sciences of Armenia, Yerevan, Armenia
Abstract:   (4440 Views)

Background & aim:The use of bio preservative or strains as sources are interesting for food bioprocessing technologist,   and is one of the latest methods to increase the shelf life of food by the health authorities . The present study aimed to investigate the antibacterial activity of supernatants of yeasts isolated from Richal as a traditional dairy product and fermented dairy products in Armenia.

Methods: In the present experimental study, the purified supernatant of 77 strains of Armenian yeast products and 12 strains from Iranian Richal were isolated. The purified supernatant were tested against three strains as food spoilages bacteria includes: B. subtilis 17-89, B. Thuringensis17-89, S.typhimuium G-38 , on 3media in 2 condition as aerobic and anaerobic. The inhibition zone of the supernatant were measured   and reported as antibacterial activity. Data were analyzed using statistical tests.

Result: A total of 89 strains of yeasts, three species of Rachel and 9 strains of Armenian products (13.5% percent) had demonstrated antibacterial activity. T86 strains of Armenian yeasts and FA1 (25) of Rachel had shown more ZOI and antibacterial activity on three media at both aerobic and anaerobic conditions. Comparing the mean of ZOI upon three corruption factors, Rachel strains were significantly different (p <0.05). The highest and lowest effect was observed on Bacillus subtilis effect and Salmonella typhimurium respectively.

Conclusion: The results indicated that the yeast strains isolated in anaerobic and aerobic conditions on spoilage bacteria had antibacterial activity effect. Thus, it could be concluded that adding the yeast or its supernatant to food as a bio preservative, may introduce a operative product to the food industry.

Keywords: Supernatant, Preservative, Richal, Antibacterial, Armenia
Full-Text [PDF 274 kb]   (1154 Downloads)    
Type of Study: Research | Subject: Special
Received: 2016/03/30 | Accepted: 2016/08/6 | Published: 2016/09/3


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Volume 21, Issue 6 (9-2016) Back to browse issues page