Isolation of Lactobacilli--phage and its biological characteristics.

Isolation and Characterization of Two Lytic Bacteriophages Against Pseudomonas aeruginosa and Evaluation of Their Antibacterial Effects on Clinical Isolates of Staphylococcus aureus and Escherichia coli in The Northwest of Iran

Background and Objective: This study was carried out to isolate lytic bacteriophages against Pseudomonas aeruginosa and analyze their biological characteristics and antibacterial effects on other clinical isolates of bacteria. Methods: Isolating two lytic bacteriophages against two strains of P. aeruginosa was carried out using the double-layer agar method. After investigating the antibacteria...

Isolation and characterization of Lactobacillus species from intestinal contents of beluga (Huso huso) and Persian sturgeon (Acipenser persicus)

Lactic acid bacteria are characterized as gram-positive, usually non-motile, non-sporulating bacteria that produce lactic acid as a major or sole product of their fermentative metabolism. In this study, the presence of lactobacilli were investigated in the intestines of beluga ( Huso huso) and Persian sturgeon ( Acipenser persicus ), inhabiting Caspian sea. The obtained data showed that various...

ISOLATION OF LYTIC BACTERIOPHAGE AB72P AGAINST MULTI-DRUG RESISTANT ACINETOBACTER BAUMANNII ISOLATES OBTAINED FROM BURN INFECTION

Background & Aims: Acinetobacter baumannii is a gram-negative pathogen that causes a wide range of hospital-acquired infections. Due to its intrinsic traits and its remarkable abilities to quickly acquire resistance genes, it has become resistant to most antimicrobial agents and a major problem for hospitals. In recent years, application of lytic bacteriophages has been considered to eradicate ...

Isolation and characterization of a phage active against streptomyces griseus

Isolation and study on the technological and probiotic characterization of Lactobacilli in traditional white Lighvan cheese

Background: Probiotics and especially Lactobacilli are among the most important components widely used in food technology. Isolation and characterization of indigenous probiotics should be performed in native populations. OBJECTIVES: In order to isolate lactobacillus spp. from Iranian traditional Lighvan cheese to be used as starters, 15 cheese samples were randomly selected and tested for tech...