This holds true for lactic acid bacteria (LAB), which are used worldwide to VE822 produce a variety of fermented foods [1]. Because LAB have been used in food production for centuries without posing any health risks, they are designated as generally regarded as safe (GRAS) microorganisms [2]. LAB are normally found in nutrient-rich environments and are able to grow in most raw foods. These bacteria are fastidious and require fermentable carbohydrates, amino acids, fatty acids, salts, and vitamins for growth [3]. Because of their metabolic properties, LAB play an important role in the food industry, contributing significantly to flavor, texture, and frequently the nutritional value

of foods [4]. Because of the rapid rise selleck and spread of multi-resistant bacterial pathogens, new methods are needed SN-38 concentration to combat infection. Antibiotics are widely used to prevent the spread of pathogenic bacteria; however, many antibiotics are broad-spectrum drugs that kill bacterial species indiscriminately [5]. Bacteriocins have a relatively narrow spectrum of killing activity,

and some can be considered pathogen-specific designer drugs. Given the diversity of bacteriocins produced in nature, it may be a relatively simple task to identify bacteriocins effective against specific human pathogens [5]. In addition, bacteriocin use may reduce the need for chemical additives in food and minimize the intensity of food processing techniques, contributing to the production of more healthful foods [6]. In recent years, attention has been focused on LAB from different sources that produce bacteriocins that are considered safe as food biopreservatives and can be degraded by gastrointestinal proteases [7]. These probiotic compounds have been used in a variety of industrial applications relevant to both human and animal health without producing side effects. There is an ongoing need to identify new strains with useful characteristics. Therefore, the main objective of this study was to isolate and characterize LAB that produce bacteriocin-like

GPX6 inhibitory substances (BLIS) from traditionally prepared milk products (e.g., fresh curds, dried curds, and ghara) and locally fermented cocoa beans. These fermented products do not use starter cultures; fermentation is the result of wild flora present in the surrounding environment. Wild LAB strains represent a natural reservoir of strains not exposed to any industrial selection and are potential probiotics and bacteriocin producers [8]. In this study we identified and characterized LAB strains that produce high BLIS levels for possible applications in the food industry. Results Isolation of BLIS-producing strains A total of 222 LAB strains were isolated from nine test samples (Table 1). After preliminary identification, 11 of these strains were found to produce antimicrobial substances.