diversity of lactic acid bacteria communities in “ash kardeh" with using 16s rrna gene sequence analysis and antimicrobial activity evaluation of like-bacteriocin compounds

the aim of this work was identified lactic floraas a traditional fermented food and then evaluates antimicrobial activities of some strains. a total of 140 gram-positive and catalase-negative isolates were subjected to grouping by physiological and biochemical tests and carbohydrates fermentation. based on the resultsthese 140 isolateswere dividedinto 9 groups. two or three isolated were selected from each group and 16s rrna was amplified using universal primers. diversity of lactic acid bacteria in horreh was as followings:lactobacillus fermentum (30.00%),lactobacillus plantarum (28.57%), lactobacillus brevis (15.00%), weissellacibaria(8.57%),enterococcus (faecium and faecalis) (7.14 %), leuconostoc (citreumand mesenteroides subsp.mesenteroides) (6.42%) and pediococcus pentosaceus (4.28%). antagonistic activity of 20 isolates (strains) of lactic acid bacteriaobtained fromhorreh was evaluated against food- borne bacteria. sixteen isolates in agar spot method and 14 isolates in well diffusion assayshowed antibacterial activity against at least one of these indicators. eight isolates including:ent. faecium (1), ent. faecalis (1), p. pentosaceus(1) and lb. plantarum (2) exhibited  the  highest  antagonistic  activity toward listeria innocoa. antagonistic activity of cell free supernatant (cfs) from lb. plantarum showed the highest thermal stability. also, two isolates belonging to:ent. faecium, ent. faecalis presented antibacterial activity at ph=7. only, the supernatant of lb. plantarum was not influenced by proteinase k.the results showed that the supernatant of some isolatestestedcan be used as a bio preservative in food products.