The Evaluation of the Antagonistic Effect of Certain Strains of Lactobacillus spp. on Various Virulence Factors of Foodborne Pathogenic Bacteria

This study included the isolation and diagnosis of Lactobacillus spp. Bacteria It produces an enzyme called lactase, which breaks down the bonds between the lactose in milk and produces lactic acid. This breakdown process also produces hydrogen peroxide, which limits the growth of harmful bacteria in the intestine. Beneficial bacteria generally have many benefits for the health of our bodies. They help treat or prevent stomach and vaginal candidiasis, which affects women at high rates. It is worth noting that many studies have previously focused their research on this matter, and the results were good, with a positive relationship between reducing fungal infections. Biofilm formation spending cylinder scheme disclosed variation in biofilm foundation, as weak biofilm formation was observed for Escherichia coli (E. coli), Salmonella spp. (Sal. spp.) and Bacillus cereus (B. cereus), while no biofilm formation was observed for Staphylococcus aureus (Staph. aureus). The results also confirmed that the one-and-a-half concentrated supernatant of Lactobacillus spp. Showed increased inhibitory activity, as determined by the disk diffusion method, against the characterized and isolated strains from some fast-food restaurants.