Abstract

Background & aim: Some bacterial metabolites isolated from fermentative products have antibacterial properties against food spoilage bacteria. The aim of this study was to evaluate the antibacterial properties of the isolated strains of traditional Armenian dairy products including cheese and traditional yogurts (Matson) and Richal  shiri as a traditional dairy products from Iran.

Material and method: In the present experimental study, bacterial strains were isolated, and subsequently the antibacterial activity of supernatants of strains on several types of spoilages bacteria such as Salmonella  was assessed. In addition, isolated strains from Rachel shiri showed  a good  antibacterial properties against Salmonella typhimurium.

Results: The isolated strains were significantly reduced food contamination and increased the shelf -life. Furthermore, isolated strains from Richal shiri showed a good antibacterial properties against Salmonella typhimurium

Conclusion: LAB strains isolated with appropriate inhibition, fermented power as a natural preservative and pragmatic as new products may be used in the dairy industry.