Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria

By J. Šušković, B. Kos, J. Beganović, Andreja Leboš Pavunc, Ksenija Habjanič, S. Matošić. 2010

316 citations recorded by the source corpus.

The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic and acetic acid), hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetoine, carbon dioxide, reuterin, reutericyclin and bacteriocins. The potential of using bacteriocins of lactic acid bacteria, primarily used as biopreservatives, represents a perspective, alternative antimicrobial strategy for continuously increasing problem with antibiotic resistance. Another strategy in resolving this problem is an application of probiotics for different gastrointestinal and urogenital infection therapies.

View Paper: https://www.semanticscholar.org/paper/a60047ca461d122544d92a9b1f6c7089a114b2b3

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Citations in the corpus

• Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review (2020, background): “In turn, carbon dioxide creates an anaerobic environment, which consequently inhibits the growth of potential aerobic spoilage microorganisms [24].”
• Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks (2014, background): “Along with their extensive effects on human health, they have the ability to form low molecular weight components such as conjugated linoleic acid (CLA), gamma aminobutyric acid (GABA) and bacteriocin (Gobbetti et al., 2010; Šušković et al., 2010; Divya et al., 2012; Kanmani et al., 2013).”