AU - Naghili, Hossein AU - Tajik, , Hossein AU - Aliakbarlu, Javad AU - Zare, Peiman AU - Ghasemmahdi, Hadi AU - Raiesi, Mojtaba AU - Amin Zare, Majid TI - APPLICATION OF LACTOBACILLUS CASEI AND TEMPERATURE TO CONTROL OF SALMONELLA TYPHIMURIUM UNDER IN VITRO CONDITIONS PT - JOURNAL ARTICLE TA - URMIAMJ JN - URMIAMJ VO - 24 VI - 12 IP - 12 4099 - http://umj.umsu.ac.ir/article-1-2064-en.html 4100 - http://umj.umsu.ac.ir/article-1-2064-en.pdf SO - URMIAMJ 12 AB  -     Background & Aims: There is a strong inclination and attention toward consumption of functional foods due to their bioprotection in preventing health problems and conferring health benefits beyond their nutritional content. The aim of this study was to evaluate L. casei potential as bioprotection and probiotic agent to inhibit s. Typhimurium.   Material & Methods: For this purpose, firstly, the antibacterial capacities towards s. Typhimurium were determined in an agar spot test. Secondly, in macrodilution method, several dose of L. casei was evaluated for its effects on the growth and survival of s. Typhimurium inoculated onto mixture broth media (LB+ MRS broth).   Result : In Agar spot test, inhibition zone diameter of s. Typhimurium in encounter with 6.6 and 2.6 log of L.casei for the first and third day were 23.96, 15.74 , 25.78, and 17.19 (mm) respectively. At 8-10 and 37 ° C, initial counts of s. Typhimurium in the mixture broth media treated with 8 log of L. casei decreased from ~5 to 2 and undetected level ( CP - IRAN IN - Department of Food Hygiene & Quality Control, Faculty of Veterinary Medicine, P.O. Box: 1177, Urmia University, Urmia, Iran. Tel: +98441 2770508 LG - eng PB - URMIAMJ PG - 1005 PT - Research YR - 2014