A resaerching about inhibitory effect of Lactobacillus rhamnosus, which is efficent of rope disease, on bacteriums of Bacillus genus in flour medium

In this study, 20 Bacillus spp. have been isolated from13 different bread flour and whether they were rope factor has been investigated and then inhibitory effect of Lactobacillus rhamnosus, which have probiotic properties, on Bacillus isolates has been examined as invitro both in agar diffusion and in liquid medium. Inhibition influence has been researched in cell and supernatant of L. rhamnosus for 24 and 48 hours. In addition, antibacterial influence of L. rhamnosus on Bacillus subtilis. has been studied in bread flour dough.In conclusion, during the counting of rope in flour has been used in study, maximum contamination was seen in oven flour, minimum contamination also was seen in organical flour L. rhamnosus?s inhibition impression on Bacillus ssp. has been seen on 6 of the 20 isolates in liquid medium. 5 isolates have resisted to supernatant and 4 isolates have also resisted to L. rhamnosus at the end of 24-hour- incubation in system was determined basis agar diffusion method. Standing isolates have rised to 6 and all isolates in cell have been sensetived at the end of 48-hour supernatant incubation. It is thought In dough added only B. subtilis at the end of 24 hours, the amount of B. subtilis was rised from 1,3x104 CFU/g to 1x109 CFU/g on the other hand, 24 hours later starting the addition of L. rhamnosus and Bacillus spp. to dough, count of B. subtilis was 2,9x104 CFU/g