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URL: http://payavard.tums.ac.ir/article-1-5434-en.html
, Ali Misaghi * 2, Afshin Akhondzade3 , Ashkan Jebelli Javan1 , Mehdi Taheri4 , Nabi Shariatifar5
2- Associate Professor, Food Hygiene Department, School of Veterinary Medicine, University of Tehran, Tehran, Iran , Misaghia@vetmed.ut.ac.ir
3- Professor, Food Hygiene Department, School of Veterinary Medicine, University of Tehran, Tehran, Iran
4- Assistant Professor, Food Hygiene Department, School of Veterinary Medicine, University of Tehran, Tehran, Iran
5- Assistant Professor, Environmental Health Department, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Materials and Methods: In this study, the effect of Lactobacillus paracasei isolated from yoghurt (1×108 cfu/ml) on the growth of Staphylococcus aureus (1×105 cfu/ml) was assessed at two different temperatures of 25 °C and 35°C in TSB. Then, samples from cocultures and control were pour plated in Baird Parker agar and MRS agar to compute the number of S. aureus and Lactobacillus paracasei at 0, 24, 48, 72 hours after incubation. Then, enterotoxin production was evaluated by ELIZA rida screen kit. The data were investigated by ANOVA and K-square (chi-square) tests.
Results: It was found that compared to controls, Lactobacillus paracasei inhibited the growth of Staphylococcus aureus and reduced the number of S. aureus cells about 3 logs in 25°C and 2 logs in 35°C. The production of A, C, and E enterotoxins was inhibited by S. aureus at a temperature of 25°C according to ELIZA rida screen test. The figure was 35°C for enterotoxins E and A.
Conclusion: Probiotics can be used as a new approach for the biocontrol of S. aureus without using antibiotics.
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