*Correspondence: sarmadghazi@yahoo.com (Received: 30 September 2019; accepted: 09 December 2019) Citaton: Sarmad Ghazi Al-Shawi, Wael Ali Swadi and Alaa Abdul Hussein, Producton of Probiotc (Turshi) Pickled Vegetables, J Pure Appl Microbiol., 2019; 13(4):2287-2293. htps://doi.org/10.22207/JPAM.13.4.43 © The Author(s) 2019. Open Access. This artcle is distributed under the terms of the Creatve Commons Atributon 4.0 Internatonal License which permits unrestricted use, sharing, distributon, and reproducton in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creatve Commons license, and indicate if changes were made. Al-Shawi et al. J Pure Appl Microbiol, 13(4), 2287-2293 | December 2019 Artcle 5886 | htps://doi.org/10.22207/JPAM.13.4.43 Print ISSN: 0973-7510; E-ISSN: 2581-690X RESEARCH ARTICLE OPEN ACCESS www.microbiologyjournal.org 2287 Journal of Pure and Applied Microbiology Producton of Probiotc (Turshi) Pickled Vegetables Sarmad Ghazi Al-Shawi*, Wael Ali Swadi and Alaa Abdul Hussein Department of Food Science, Agriculture College, University of Basrah, Iraq. Abstract In Iraq, people prepare turshi (fermented Iraqi vegetable pickles) from diferent vegetables such as cucumber, turnip, eggplants, cabbage, carrot and pepper. This study investgated the efect of adding probiotc bacteria (Lactobacillus acidophilus), synbiotc (Lactobacillus acidophilus + inulin) to Iraqi turshi product, on lactc acid bacteria counts, total count, yeasts and molds, pH values, organoleptc characteristcs and the antagonistc actvity of turshi against the pathogenic bacteria. Lactc acid bacteria counts were higher in synbiotc turshi log 9.68 cfu/ml comparing with log 9.54 cfu/ml and log 3.97 cfu/ ml for probiotc and control turshi samples at the end of study period, respectvely. Total count for control sample was higher (log 6.99 cfu/ml) comparing with probiotc and synbiotc samples (log 6.90 cfu/ml and log 6.52 cfu/ml) respectvely afer 30 days. It was observed that yeasts and molds counts for control sample were higher (log 2.39 cfu/ml) afer 30 days, while probiotc and synbiotc samples were log 1.21 cfu/ml and log 0.71 cfu/ml respectvely. pH values were close for both synbiotc (3.36) and probiotc (3.73) samples, while it was higher for control sample (4.53) afer 30 days. The organoleptc characteristcs were more acceptable for synbiotc sample followed by probiotc and control samples, respectvely. The antagonistc actvites of turshi samples against Escherichia coli and Staphylococcus aureus were higher for synbiotc sample followed by probiotc and control samples, respectvely. It was clear that synbiotc turshi was more desirable in all studied characteristcs comparing with probiotc and control turshi and this fnding reveals that synbiotc turshi could be used as a potental healthy product. Keywords: Turshi, pickles, synbiotc, probiotc, L. acidophilus, inulin.