engleski

In vitro inhibition of foodborne pathogens by lactobacilli

In this study the inhibitory capacity of lactobacilli isolates from traditional fermented sausages was tested against L. monocytogenes NCTC 10527, 3 food-strains of L. monocytogenes, L. welshimeri, Y. enterocolitica, P. aeruginosa, S. aureus NCBF 1499, Salmonella Enteritidis and Salmonella spp. by means of agar spot and agar diffusion test. The most sensitive indicators were L. monocytogenes 1 (inhibited by 10 of 11 lactobacilli) and L. monocytogenes NCTC 10527 (8/11), while the most resistant was L. welshimeri (3/11). Salmonella spp. was inhbited by 6 strains, P. aeruginosa by 5, Y. enterocolitica, S. aureus and Salmonella Enteritidis by 4 lactobacilli strains. The widest spectrum of inhibition was present in strains of Lb. casei subsp. casei, the narrowest in Lb. curvatus. Preliminary results suggest the significant antimicrobial activity of isolated lactobacilli, which is one of the required characteristics of potential functional starter cultures.

food; lactobacilli; foodborne pathogens

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