Sobh, Chaouch A, Hammoumi A an
Lactic acid bacteria can synthesize antibacterial substances which are used in fermentation and food biopreservation. Six strains of lactic bacteria Due mainly to the genera Lactobacillus, were selected from brine artichokes, olives and carrots. The strain of the genus Lactobacillus SMBL1 was kept to its high bactericidal activity primarily vis- à-vis of Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25921, Salmonella enteritidis and Streptococcus agalactiae. This antibacterial activity comes from an extracellular substance, protein and heat resistant in nature.