Antibacterial Activity of Commercially Prepared Probiotic

Yogurt against Escherichia coli and Staphylococcus aureus

Acquiring unique food ingredients and flavours with enhanced health properties is one of the key global
mark- *Corresponding author. m.azizkhani@ausmt.ac.ir et trends (Netzel et al., 2007). Yogurt is one of
the most popular food diets with refreshing taste, nutritional, and health benefits. The properties of
yogurt are due to the presence of lactic acid bacteria, which ferment lactose to lactic acid and so,
improve the nutritional and therapeutic values of yogurt (Adolfsson et al., 2004). It has been
reported that antibacterial effect of yoghurt results from the lactic acid produced by
cultures (Kilic, 1990; Glmez et al., 2003). In addition to the positive impact of yoghurt
on the pathogenic microorganisms, there are also some studies on the ability of
reducing the negative effects of antibiotics on intestinal flora (Cokun, 2006).

Probiotics are known as some beneficial yeasts and bacteria, especially lactic acid
bacteria, Fermented dairy products (yoghurt, kefir etc.) have played an important
role in human nutrition for centuries, when administered in adequate amounts,
confer a health benefit on the host. (Hung et al., 2008; Sanders, 2003).

So, the aim of this study is to assess the Antibacterial Activity of Commercially Prepared Probiotic
Yoghurt against Escherichia coli and Staphylococcus aureus, the two common food-borne pathogens.