Studies on the effect of of dairy origin on both cheese and Nile tilapia ().

The aims of this study were to evaluate the activity of of dairy origin against pathogenic bacteria during cheese manufacture and its suitability and safety as a probiotic on Nile tilapia (). For these purposes, isolated from raw cow milk was tested to control the growth of in artificially contaminated cheese during storage under refrigeration. Also a feeding experiment was conducted on 120 using a diet containing as a probiotic bacteria against pathogenic . The findings of this study showed that of dairy origin produced inhibitory substances against pathogenic microorganisms. The selected strain had a good inhibitory activity against in artificially contaminated cheese during refrigerated storage. Concerning fish experiment, it showed no evidence of disease in fish that were fed a diet containing and showed a higher survival rate than others. Further investigations for purification of the produced inhibitory substance and confirming that is a bacteriocin-like substance are needed. Nonetheless, it is the first report of using of dairy origin as a probiotic for controlling the pathogenic in