Official Journal of the College of Veterinary Medicine, University of Mosul
Abstract
In this study we achieved to isolate and identify Lactic Acid Bacteria (LAB) from minced beef meat by using de Man Rogosa and Sharpe agar (MRS) medium. The influence of antimicrobial activities were obtained by using the agar well diffusion method (Muller Hinton Agar) against some members of gram positive and gram negative pathogenic bacteria involved (Escherichia coli, Pseudomonas aerouginosa, Bacillus cereus, Klebsiella pneumoniae, Proteus spp., Salmonella spp., corynebacterium spp., Streptococcus pneumoniae and Staphylococcus aureus). The results show that the LAB can inhibits these bacteria by develop a zones around the well which contain these LAB.
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