Nature of the antimicrobial activity of <i>Lactobacillus casei</i><i>Bifidobacterium bifidum</i> and <i>Bifidobacterium animalis</i> against foodborne pathogenic and spoilage microorganisms
Cybelle Pereira de Oliveira
João Andrade da Silva
José Pinto de Siqueira-Júnior
10.6084/m9.figshare.1277660.v2
https://tandf.figshare.com/articles/journal_contribution/Nature_of_the_antimicrobial_activity_of_i_Lactobacillus_casei_i_i_Bifidobacterium_bifidum_i_and_i_Bifidobacterium_animalis_i_against_foodborne_pathogenic_and_spoilage_microorganisms/1277660
<div><p>The antimicrobial activities as well as the nature of the inhibitory compounds obtained from <i>Lactobacillus casei</i>, <i>Bifidobacterium bifidum</i> and <i>Bifidobacterium animalis</i> strains were assayed on foodborne pathogenic – <i>Staphyloccoccus aureus</i> subsp. <i>aureus</i> (CCUG ATCC® 25926™) and <i>Escherichia coli</i> (ATCC® 25922™) – and spoilage microorganisms – <i>Pseudomonas aeruginosa</i> (ATCC® 27853™). Test producer strains showed inhibitory effect on all indicator microorganisms in diffusion of cell-free concentrated supernatant by agar in well methods (10.0–22.5 mm) in periods of 24, 48 and 72 h. Inhibitory compounds showed no sensitivity to the action of proteolytic enzyme trypsin and were completely inactivated by adjusting the pH of the cell-free 20 × concentrated supernatant to 7.0. The results demonstrated that antimicrobial substances do not have proteinaceous nature and are caused by the action of organic acids with decreasing medium pH.</p></div>
2015-10-08 16:04:41
spoilage microorganisms
Inhibitory compounds
foodborne
Bifidobacterium animalis strains
CCUG
indicator microorganisms
Lactobacillus casei
proteinaceous nature
aureus
enzyme trypsin
Lactobacillus caseiBifidobacterium bifidum
Bifidobacterium animalis
antimicrobial activity
Bifidobacterium bifidum
medium pH
antimicrobial substances
Escherichia coli
atcc
Antimicrobial activities