The inhibition of selected pathogens by Lactobacillus bulgaricus and Streptococcus thermophiles bacteriocins.

Bacteriocins were produced from Lactobacillus bulgaricus, Streptococcus thermophiles and MIX (Lactobacillus bulgaricus, Streptococcus thermophiles) by two methods: Shaker Fermentation and Static Fermentation (aerobic and anaerobic) through bacterial growth in MRS liquid medium, for each of them and the detection of the inhibitory activity on some types of pathogenic bacteria through the growth of the test bacteria on a solid nutrient medium Agar Nutrient. It was found that the three isolates can produce bacteriocin, and there are significant differences between each of the bacteriocins towards the pathogenic bacteria. It shows that the bacteriocin produced from Lactobacillus bulgaricus has a higher inhibitory activity and can inhibit different types of bacteria from gram-positive and gram-negative keywords: Doxazosin, Chloroquine, Synergism, MCF-7, Autophagy. Keywords: Shaker Fermentation. Static Fermentation. Bacteriocins. Lactic acid bacteria.