عزل و تشخيص بعض أنواع بكتريا حامض اللاكتيك من اللبن الرائب المحلي و اختبار قابليتها كمعززات حيوية

الملخص EN

This study was conducted in the laboratories of the Department of Nutrition Sciences, College of Agriculture, University of Tikrit, from early August 2017 to late March 2018.

The study aimed at identifying and isolating some of the species of the Lactobacillus (LAB) from specimens of the local yoghurt.

The results of the study show that it is possible to identify four species of Lactobacillus.

They are: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus rhamnosus, and Lactobacillus crispatus.

Also, the results show that they can be effectively used as probiotics on the basis of their endurance to the low PH in the level 2,3,4,5,6,7,8 and 9, respectively for each of them, and the high level of the concentrations of the bile salts at 0.05,0.1,0.2,0.3,0.4 and 0.5 mg/ml., respectively.

Moreover, the results show that the concentrated doses of these species have the ability of inhibiting the Salmonella typhimurium within diametric averages ranging from 21-24 ml., and that the collagen had no inhibiting ability