Tehran University of Medical Sciences Iranian Journal of Public Health 2251-6085 33 2 2004 06 15 1 7 J Nowroozi M Mirzaii M Norouzi 2015 10 03 Because of inhibitory effect, selected probiotic lactobacilli may be used as biological preservative, so, the aim of this study was to present some data on lactobacillus as probiotic bacteria. Lactic acid bacteria were isolated from sausage. Each isolate of lactobacillus species was identified by biochemical tests and comparing their sugar fermentation pattern. Antibacterial activities were done by an agar spot, well diffusion and blank disk method. Enzyme sensitivity of supernatant fluid and concentrated cell free culture after treatment with α-amylase, lysozyme and trypsin was determined. The isolated bacteria were Lacto. plantarum, Lacto delbruekii, Lacto. acidophilus, Lacto. brevis. The isolated bacteria had strong activity against indicator strains. The antibacterial activity was stable at 100ºC for 10 min and at 56ºC for 30 min, but activity was lost after autoclaving. The maximum production of plantaricin was obtained at 25 - 30ºC at pH 6.5. Because, lactobacilli that used to process sausage fermentation are producing antimicrobial activity with heat stability bacteriocin, so, these bacteria may be considered to be a healthy probiotic diet. Lactobacilli originally isolated from meat products are the best condidates as probiotic bacteria to improve the microbiological safety of these foods. https://ijph.tums.ac.ir/index.php/ijph/article/view/1908 https://ijph.tums.ac.ir/index.php/ijph/article/download/1908/1889