Inhibition effects against some pathogen food-borne bacteria of lactic acid bacteria and some spices

In this study inhibition effects of some lactic acid bacterias (Lactobacillus acidophilus LAB108, Lactobacillus casei Shirota LAB107, Lactobacillus rhamnosus LAB101) which possessed with probiotic characteristics, on Bacillus cereus B41, Salmonella Enteritidis B42, Escherichia coli B43, Escherichia coli 0157:H7 B51 and Staphylococcus aureus B60 as well as pathogens of food were investigated. Otherwise, determined that inhibition effects of probiotic cultures which used with meat and meat products addititives that garlic and black papper over the antogonistic effects of sensitive pathogens were investigated in vitro.Consequently, the whole of lactic acid bacterias and garlic which were used in this study, showed inhibition effects over pathogen bacterias; however in black papper there was no inhibition effects were determined. The most sensitive pathogen bacteria was determined toward lactic acid bacteria and garlic Staphylococcus aureus B60, and the most resistive bacteria was Bacillus cereus B41. There was a distinctive increase in inhibition effects were observed by used of a combination with lactic acid bacterias and garlic.