Antibacterial activity of lactic acid bacteria

By G. Shaw, V. Fernandez, R. Dainty. Anales de la Facultad de Veterinaria de León, 2025

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The inhibitory effects of some lactic acid bacteria isolated from meat and meat products on selected spoilage and pathogen bacteria were investigated. The demostralion of the inhibitory properties were studied in liquid and solid media. A perpendicular streak technique was used as a screening procedure lo determine relative degrees of inhibition by lactics grown in solid media. Agar gel diffusion and turbidometric analysis was also used to measure theantibacterial activity produced by supernatants from selected lactic acid bacteria against indicator organisms. The existence of antibacterial activity was only demostrated in solid media. The inhibitory properties of lactic acid organisms studied can be explained on the basis of their  ability to produce substancial concentration of acetic acid.

Subfields: Food Science, Nutrition and Dietetics

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