Volume 1, Issue 1 (Avicenna Journal of Pharmaceutical Research, Jun 2020)
Avicenna J Pharma Res 2020, 1(1): 1-4 |
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1- Department of Drug and Food Control, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran
2- Department of Pharmaceutics, School of Pharmacy, Hamadan University of Medical Sciences, Hamadan, Iran
2- Department of Pharmaceutics, School of Pharmacy, Hamadan University of Medical Sciences, Hamadan, Iran
Abstract: (175 Views)
Background: The microflora of Iranian traditional sourdoughs was investigated by microscopic and biochemical tests. All of the isolated lactic acid bacteria (LAB) belonged to the genus Lactobacillus and most of them belonged to L. plantarum species.
Methods: LAB of Iranian traditional sourdoughs were selected for antimicrobial activity by measuring diameters of the inhibition zones.
Results: The best result belonged to Lactobacillus casei. The supernatant of the specified species was added to specific culture media of each pathogenic organism, and then the optical density before and after adding the supernatant was measured at 600 nm by UV spectrophotometer every 2 hours.
Conclusion: The results showed that L. casei had suitable bacteriostatic and fungistatic effects and can be used as a potent biopreservative agent in preparing various baked products such as all kinds of bread.
Methods: LAB of Iranian traditional sourdoughs were selected for antimicrobial activity by measuring diameters of the inhibition zones.
Results: The best result belonged to Lactobacillus casei. The supernatant of the specified species was added to specific culture media of each pathogenic organism, and then the optical density before and after adding the supernatant was measured at 600 nm by UV spectrophotometer every 2 hours.
Conclusion: The results showed that L. casei had suitable bacteriostatic and fungistatic effects and can be used as a potent biopreservative agent in preparing various baked products such as all kinds of bread.
Type of Study: Research |
Subject:
General
Received: 2026/06/30 | Accepted: 2020/07/31 | Published: 2026/09/28
Received: 2026/06/30 | Accepted: 2020/07/31 | Published: 2026/09/28
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