الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 161 |  |  |
| | | from | 161 | | |
Abstract
The occurrence of drug resistant infectious disease-causing microbial pathogen was highly speeded because of the wide level application of the commercially available anti-microbial agents. The excessive and in appropriate use of antibiotics continues to be a major factor in expansion of antimicrobial resistance and search for new alternatives to minimize the damage caused by this phenomenon. Although many antimicrobial compounds were commercially available in the market however the spreading of the pathogens were hugely increased. The rapid emergence of antimicrobial resistance in bacterial and fungal pathogens is a public health crisis. Novel therapeutic are needed to counter resistance. Natural products are the main source of antimicrobials, the majority of which are produced by Actinobacteria. Actinobacteria were known for the wide level production chemically diverse secondary metabolites such as alkaloids, flavonoids and terpenoids. They are noteworthy as important antibiotic producers, making three quarters of all well-known commercially available antibiotics. They are highly responsible for the production of many antibiotics, antitumor agent immune suppressive agents and various enzymes. Among the actinobacteria. Streptomyces accounted for more than 80% of the total antibiotic products. Also, great efforts have been made to use the action of probiotic microorganism and /or their antimicrobial products as a strategy for food control. Several microorganisms especially lactic acid bacteria LAB with antimicrobial properties have been commonly associated with food. Besides the acid production, some probiotics LAB strains have ability to produce a variety of other antimicrobial compound (such as organic acid, ethanol, hydrogen peroxide, several enzymes and bacteriocins) as a natural competitor to other microorganisms that share the same niche. The important contribution of probiotic LAB in food preservation has been attracting much attention because of the nutrition qualities of the raw material through an extended shelf life of food and their ability to inhibit spoilage and food borne pathogens which is interesting for the food industry.