Background and Aim : Several probiotic LAB species are recognized as a targeted interventionfor the control of food pathogens mainly in dairy products. The aim of present study was toevaluate the possibility of using indigenous LAB strains for enhancing the safety of lactic cheeseso as to extend its nutritious and health values and most importantly target L. monocytogenes andS.aureus.Methods : Twenty probiotic Lactic Acid Bacteria (LAB) obtained from Razi vaccine and Serumresearch Institute, were grown in MRS (DeMan Rogosa and Sharpe), at ۳۷C under anaerobicconditions. After confirming the purity of the isolates, all were analyzed for their physiologicaland technological characteristics, proteolytic activity and antibacterial activity againstL.monocytogenes and Staphylococcus aureus, under invitro conditions. The isolatesdemonstrating significant antibacterial properties were added as an adjunct to prepared lacticcheese samples that were contaminated with the mentioned pathogens. Survival of LAB and thegrowth of both pathogens in the cheese samples during the ripening period was evaluated. Allresults were analyzed statistically and the significance of study highlighted.Results : Three LAB isolates including Lactobacillus plantarum (RTCC۱۲۹۰-۱), Lactobacillusacidophilus (RTCC۱۲۹۹) and Lactobacillus casei (RTCC۱۲۹۶-۱) showed maximum inhibitoryactivity towards the tested pathogens and were of significant proteolytic and technologicalcharacteristics. Addition of the three LAB isolates (۱۰۷ cfu/ml) in the prepared lactic cheese ledto significant reduction of the pathogen count within a week of incubation. LAB added cheesesamples declined the growth of
L.monocytogenes to negligible levels (۰.۲ Log CFU/g) within day۳۰, compared to S. aureus (۱.۸۸ Log CFU/g). Lactobacillus isolates showed significant survival inthe
Lactic cheese samples during ۴۵ days of storage with only one log decrease when stored atroom temperatures.Conclusion : The indigenous LAB isolates in current study being potential producer ofantimicrobial metabolites might be recommended as a novel bio-preservative agent for the controlof spoilage bacteria in different food products. Presently, the mentioned LAB isolates are beingscrutinized for their probiotic potential in order to introduce them to food industry for productionof functional dairy products.