ANTAGONISTIC ACTIVITY OF LACTOBACILLUS ACIDOPHILUS BACTERIA TOWARDS SELECTED FOOD-CONTAMINATING BACTERIA.
 
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Pol. J. Food Nutr. Sci. 2004;54(2):169–174
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ABSTRACT
The aim of this study was to determine the antibacterial properties of 20 Lactobacillus acidophilus strains against spoilage or pathogenic bacteria. The relationship between contents of various metabolites and the inhibitory activity of Lb. acidophilus against Escherichia coli, Pseudomonas fluorescens, Pseudomonas aeruginosa, Staphylococcus aureus and vegetative cells and spores of Bacillus mycoides and Bacillus subtilis was studied. The antibacterial activity was determined by measuring zones of growth inhibition on agar media. The antibacterial activity was markedly diversified. Some Lb.acidophilus strains also inhibited the germination of Bacillus spp. spores. Lactic and acetic acids as well as hydrogen peroxide were the most potent inhibitory agents produced by the Lb. acidophilus studied. However, some strains of Lb. acidophilus producing relatively small amounts of lactic acid in milk had a higher inhibitory activity than those producing a large quantity of lactic acid.
ISSN:1230-0322