other عمومى General پژوهشي Research <div class="rounded" style="background: rgb(238, 238, 238); border: 1px solid rgb(204, 204, 204); padding: 5px 10px; text-align: justify;"><span style="line-height:2;"><span style="font-family:Times New Roman;"><span style="font-size:14px;"><span style="color:#2980b9;"><strong>Background:</strong></span> The microflora of Iranian traditional sourdoughs was investigated by microscopic and biochemical tests. All of the isolated lactic acid bacteria (LAB) belonged to the genus Lactobacillus and most of them belonged to L. plantarum species.<br> <span style="color:#2980b9;"><strong>Methods:</strong></span> LAB of Iranian traditional sourdoughs were selected for antimicrobial activity by measuring diameters of the inhibition zones.<br> <span style="color:#2980b9;"><strong>Results:</strong></span> The best result belonged to Lactobacillus casei. The supernatant of the specified species was added to specific culture media of each pathogenic organism, and then the optical density before and after adding the supernatant was measured at 600 nm by UV spectrophotometer every 2 hours.<br> <span style="color:#2980b9;"><strong>Conclusion:</strong></span> The results showed that L. casei had suitable bacteriostatic and fungistatic effects and can be used as a potent biopreservative agent in preparing various baked products such as all kinds of bread.</span></span></span></div> Antibacterial properties, Biopreservative, Lactic acid bacteria, Sourdough 1 4 http://ajpr1.umsha.ac.ir/browse.php?a_code=A-10-2-1&slc_lang=other&sid=1 Maryam Chandal 10031947532846001 10031947532846001 No Department of Drug and Food Control, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran Reza Mahjub r.mahjoub@umsha.ac.ir 10031947532846002 10031947532846002 Yes Department of Pharmaceutics, School of Pharmacy, Hamadan University of Medical Sciences, Hamadan, Iran