<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Acidification in lactic-fermented foods is realized by lactic acid bacteria as an added starter culture or by autochthonous strains. These microbial strains possess different prominent features that define the technological, organoleptic, nutritional, and microbial safety aspects of the product. The bioprotective effect of the bacterial strains may be related to antagonistic properties against food spoilage and/or pathogenic strains. The aim of the present study is to determine the antimicrobial properties of three different food-grade lactic acid bacteria in order to use them as bioprotective cultures. Our findings show that the <italic>Lactobacillus pentosus</italic>, <italic>Enterococcus faecalis</italic>, and <italic>Pediococcus parvulus</italic> exerted a bacteriostatic effect on <italic>Escherichia coli</italic> and <italic>Bacillus cereus</italic>, whereas the <italic>Saccharomyces cerevisiae</italic> growth was not inhibited, which made them susceptible agent for co-culture systems.</p></abstract>

Acidification in lactic-fermented foods is realized by lactic acid bacteria as an added starter culture or by autochthonous strains. These microbial strains possess different prominent features that define the technological, organoleptic, nutritional, and microbial safety aspects of the product. The bioprotective effect of the bacterial strains may be related to antagonistic properties against food spoilage and/or pathogenic strains. The aim of the present study is to determine the antimicrobial properties of three different food-grade lactic acid bacteria in order to use them as bioprotective cultures. Our findings show that the Lactobacillus pentosus, Enterococcus faecalis, and Pediococcus parvulus exerted a bacteriostatic effect on Escherichia coli and Bacillus cereus, whereas the Saccharomyces cerevisiae growth was not inhibited, which made them susceptible agent for co-culture systems.

Bioprotective potential of lactic acid bacteria

Sapientia Hungarian University of Transylvania (Cluj-Napoca, Romania)

Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering

Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Bioprotective potential of lactic acid bacteria"}

Acidification in lactic-fermented foods is realized by lactic acid bacteria as an added starter culture or by autochthonous strains. These microbial strains...

Bioprotective potential of lactic acid bacteria

Online veröffentlicht: 05. Nov. 2020

Seitenbereich: 118 - 130

DOI: https://doi.org/10.2478/ausal-2020-0007

Schlüsselwörter
lactic acid bacteria, bioprotective, antagonistic

© 2020 É. Laslo et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Bioprotective potential of lactic acid bacteria

Online veröffentlicht: 05. Nov. 2020

Seitenbereich: 118 - 130

DOI: https://doi.org/10.2478/ausal-2020-0007

Schlüsselwörterlactic acid bacteria, bioprotective, antagonistic

© 2020 É. Laslo et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
lactic acid bacteria, bioprotective, antagonistic