الفهرس 
Introduction
Antimicrobial spectrumOnly 14 pages are availabe for public view
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Abstract
Ten strains of lactic acid bacteria were tested for their ability to produce antimicrobial substances against some mould strains out of ten produced antimicrobial strains. The resulting antimicrobial substances were proteinlike substances and organic acids, while hydrogen peroxide had no inhibitory effect throughout this study . Different kinds of Diary products were used to isolate lactic cultures with the ability to inhibit the growth of some mould and pathogenic and food borne Cheeses exerted antibacterial inhibitory effect against all the tested Tallaga cheese exetrted anitibacterial inhibitory effect aginst all the tested organisms but no aginst fungi. This strsin belong to Microbacterium flavescens. The obtained antibacterial substance appeared to be of proteinaceous nature as the inhibition zones around disks treated with proteolytic enzymes were disappeared . This is the first time for the isolation of this organism from foodproducts and obtatining antibacterial substance, therefore the suggesting name for this substance is Micoflavecin.