Guetouache Mourad1, Ajazi Flutura, C.2, Medjekal Samir1 and Guessas Bettache3,4
1 University Mohamed Bouadiaf of M’sila, Faculty of Science, Department of Microbiology and Biochemistry, M’sila 28 000, Algeria
2 University for Business and Technology,Department of Food Science and Biotechnology, Lagjja Kalabria,10000 Prishtinë, Kosovo
3 University Ahmed Benbella of Oran, Department of Biology, Faculty of Sciences,Oran, 31000,Algeria
4 University 1 Ahmed Benbella of Oran, Laboratory of Applied Microbiology, Department of Biology, Faculty of Sciences, Es Senia 31100, Algeria
Guetouache, M., Ajazi Flutura, C., Medjekal, S. & Guessas, B. (2023). Antimicrobial activity of Lactobacillus spp. against Staphylococcus aureus ATCC 65 38. Bulg. J. Agric. Sci., 29 (1), 171–175
Fermented foods are among the primary source of human nutrition. In Algeria, traditional dairy products are the number one in the family economy. The Jben and Klila cheeses are two of the most popular varieties. The samples of traditional dairy products were collected from the rural area of the Djelfa. Twenty lactic acid bacteria strains were isolated and identified, all belonging to the genus Lactobacillus. Isolates were phenotypically characterized by their capability to ferment different carbohydrates. Among these isolates, four were identified as having a high antibacterial potential against Staphylococcus aureus ATCC 65 38. In this study we conclude that species of, Lactobacillus genus isolated from traditional dairy products has been shown to have an antagonistic activities to Staphylococcus aureus; this makes it of great importance in the food industry.