International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:7, July, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 4127-4134

Study the Effect of Probiotic Bacteria Isolated From Foods on Pathogens
Abeer Abu Zaid1,2*
1Department of Special food and nutrition, Food Technology Research Institute,
Agricultural Research Center, Giza, Egypt
2Biology Dept., Fac. of Science, Taif University, Saudi Arabia
*Corresponding author

Eleven Bacillus strains were isolated from foods and evaluated their probiotic potential and safety. Then study the effect of selected strains against pathogens, and on the population of pathogens in reconstituted skim milk (RSM).Seven strains from Bacillus sp. (3) and Bacillus subtilis (4) were selected which were grow in low pH 1.0 to 5.0 and tolerant bile salt 0.3 to 2%, highly resistant to simulated gastrointestinal tract conditions, and showed antimicrobial activity against Salmonella typhimurium ATCC20231 and Staphylococcus aureus ATCC25923. They had antibiotic susceptibility against 6tested antibiotics. Also, it’s exhibited non-hemolytic on sheep blood. Two pathogens were completely inhibited after 60 and 72hrs of incubation with selected probiotic strains in RSM. The results indicate that Bacillus subtilis or Bacillus sp. could be used as probiotic cultures for animal feeds and human, fermented vegetables, milk, meat product as well as to achieve biopreservation of dairy products in food industries.

Keywords: Probiotic strains, Bacillus sp., Antibacterial. Antibiotic, Gastrointestinal tract conditions

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How to cite this article:

Abeer Abu Zaid. 2018. Study the Effect of Probiotic Bacteria Isolated From Foods on Pathogens.Int.J.Curr.Microbiol.App.Sci. 7(7): 4127-4134. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.