Antagonistic action of lactic cultures toward spoilage and pathogenic microorganisms in food.
The antibacterial properties of cell-free filtrate from lactic cultures were assessed against 10 bacterial cultures. All the five species of lactic culture examined showed antimicrobial activity against tested bacteria. S. aureus was least sensitive of the tested bacteria, followed by E. coli and S. typhosa. E. aerogenes was the most sensitive one. L. casei had the greatest antimicrobial activity. Leu. mesenteroides weakly inhibited the growth of the tested bacteria. In general, inoculum density had little effect on inhibition.
Kivanç
M
M
Biology Department of Sciences and Arts, Anadolu University, Eskişehir, Turkey.
D001419:Bacteria / Q000254:growth & development*; D005516:Food Microbiology; D007778:Lactobacillus / Q000254:growth & development*; D007780:Lacticaseibacillus casei / Q000254:growth & development; D013294:Lactococcus lactis / Q000254:growth & development*; D013291:Streptococcus / Q000254:growth & development*