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Vol3 Issue1 _5

posted Jan 21, 2020, 12:51 PM by Yaseen Raouf Mohammed   [ updated Jan 29, 2020, 9:43 AM ]
 
 BIOCONTROLLING OF METHICILLIN RESISTANCE STAPHYLOCOCCUS AUREUS BY USING LACTIC ACID BACTERIA
 
 Tazhan Mohamed Ameen Hama-Kareem
 
 Faculty of Agricultural Science – Sulaimani University, Food science and Human Nutrition department

 Zainab Mohamed Nasif Al zubaidy

 Faculty of Agricultural Science – Sulaimani University, Food science and Human Nutrition department


 Abstract.
The present study was carried out to determine The antibacterial activity of Cell Free Extract of Lactobacillus Spp. Applied
against methicillin resistance Staphylococcus aureus isolated from different type of foods, . Including cake with dressing, dairy products, ready to eat foods, red meat and poultry. A total of 78 samples in local markets in Sulaimani city from March-July/ 2012 tested for susceptibility to methicillin and Biocontrolling of those Samples. Detection of MRSA in this study was conducted to the Staph. Aureus isolates, the results showed that 81 % and 72.4% of the Staph. Aureus were methicillin resistance by disk diffusion methods and by molecular methods (PCR) respectively. The results of Biocontrolling of Staphylococcus aureus isolates by using Lactic Acid Bacteria (Lactobacillus Spp.)showed that Cell free extract (CFE) metabolites of Lactobacillus Spp., that grown in MRS media have inhibitory effect against isolates of MRSA,
indicating the inhibitory effect of Lactobacillus Spp. strains to the growth of these bacteria By using of well diffusion method,
the inhibitory effect of Lactobacillus Spp. Cell free extract was varied according to Staphylococcus aureus isolates the strains and the inhibition zone was ranged from 11 - 18 mm against isolated bacteria.


 Keywords:
Methicillin-resistance Lactobacillus Spp, Biochemical tests, DNA Extraction.


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