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Antibacterial activity of lactic acid bacteria isolated from Argentinian dairy products

Authors: M.S. Carrasco, H.E. Scarinci and A.C. Simonetta

Abstract:

Antimicrobial activity of 27 strains of lactic acid bacteria isolated from artisanal and commercial Argentinian cheeses and other dairy products was tested against a set of bacterial species. Nine produced inhibition zones against indicator micro-organisms. Most of the substances excreted by lactic acid bacteria were active against Gram-positive bacteria including Listeria monocytogenes, and a wide range of Gram-negative bacteria including Pseudomonas sp., Escherichia coli, Salmonella enteritidis, Shigella sp. and Vibrio cholerae O1. The substances were proteinaceous in nature as they were destroyed by trypsin, pepsin, papain and pronase E, but were resistant to heat (100°C for 30 min). They were produced during the growth phase and when tenfold concentrated cell-free supernatants were added to fresh culture of sensitive cells, inhibited the growth of most of the indicator organisms. These characteristics led to the conclusion that the inhibitory compounds are bacteriocin-like substances.

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