Antimicrobial activity of yeasts against some pathogenic bacteria

AIM: This study was designed to isolate and identify yeast species from milk and meat products, and to test their antimicrobial activity against some bacterial species. MATERIALS AND METHODS: (pectate degrading enzyme)genes. RESULTS: . CONCLUSION: The obtained results confirmed that some kinds of yeasts have the ability to produce antimicrobial compounds that could inhibit some pathogenic and spoilage bacteria and these antimicrobial activity of yeasts enables them to be one of the novel agents in controlling spoilage of food.