ارزيابي اثر مخمرهاي جدا شده از غذاهاي تخميري و تأثيرآن‏ها بر روي باكتري‏هاي پاتوژن

Analysis of the antibacterial effects of yeast cells isolated from local fermented foods

Antimicrobial resistance which mainly results from widespread antibiotic overuse is a global problem. That is why usage of alternative chemical agents and probiotic organisms seems to be increasingly attractive. In this survery, fungi cell were isolated from various local fermented foods such as pickles, sour vegatables, and yogurts. The potential of these fungi were studied in details. Over 150 fermented food samples that were made available in rural Guilan province were collected. These foods were enriched for any resident fungi according to the CBS guidelines. Over 300 different yeast cells were isolated. Their antibacterial properties were checked againt E. coli, S. aureus , C. freundrii, B. subtilis. Those fungi cells which displayed an initial zone of inhibition were later subjected to MIC and MFC determination. Different isolates of C. kefyr, S. cerevisiae,G. candidum, and Trolopsis spp. were found to have substantial antibacterial properties against E. coli and B. subtilis cells.