Maryam Chandarl - Department of Drug and Food Control, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran
Reza Mahjub - Department of Pharmaceutics, School of Pharmacy, Hamadan University of Medical Sciences, Hamadan, Iran

Background: The microflora of Iranian traditional sourdoughs was investigated by microscopic andbiochemical tests. All of the isolated lactic acid bacteria (LAB) belonged to the genus Lactobacillus andmost of them belonged to L. plantarum species.Methods: LAB of Iranian traditional sourdoughs were selected for antimicrobial activity by measuringdiameters of the inhibition zones.Results: The best result belonged to Lactobacillus casei. The supernatant of the specified species wasadded to specific culture media of each pathogenic organism, and then the optical density before andafter adding the supernatant was measured at ۶۰۰ nm by UV spectrophotometer every ۲ hours.Conclusion: The results showed that L. casei had suitable bacteriostatic and fungistatic effects and canbe used as a potent biopreservative agent in preparing various baked products such as all kinds of bread.

Antibacterial properties, Biopreservative, Lactic acid bacteria, Sourdough