This research helped to isolate and identify Lactic Acid Bacteria with potent antimicrobial properties exhibiting greater inhibition against different foodborne pathogens. These LAB could be used as a bio-preservatives in many dairy products instead of chemical preservatives, and could protect public health and reduce the incidence of foodborne pathogens and spoilage microorganisms in different food products. Similarly, these LAB could be used as an alternative to antibiotics to treat many diseases due to their beneficial antimicrobial properties and could mitigate the problem of increased antibiotic resistance in bacteria due to overuse or misuse of antibiotics.
History
Thesis type
Thesis (Masters by research)
Thesis note
Thesis submitted for the Degree of Masters by Research, Swinburne University of Technology, 2024.