Investigating lactic acid bacteria genus properties: Antioxidant activity, antibiotic resistance, and antibacterial activity against multidrug-resistant bacteria .

Background: Lactic acid bacteria (LAB) are utilized as a starter culture in the manufacturing of fermented dairy items, as a preservative for various food products, and as a probiotic. In our country, some research has been carried out, even if LAB plays a principal role in food preservation and improves the texture and taste of fermented foods, that is why we tried to evaluate their probiotic effect. The objective of this research was to determine the antibacterial activity of ) against () ATCC 29213, investigate their antioxidant activity, and characterize their sensitivity against 18 antibiotics.