Nature of the antimicrobial activity of Lactobacillus casei, Bifidobacterium bifidum and Bifidobacterium animalis against foodborne pathogenic and spoilage microorganisms

作者：de Oliveira Cybelle Pereira^*; da Silva Joao Andrade; de Siqueira Junior Jose Pinto

来源：Natural Product Research, 2015, 29(22): 2133-2136.

DOI：10.1080/14786419.2014.989844

• antimicrobial compounds
• Lactobacillus
• Bifidobacterium
• organic acids

The antimicrobial activities as well as the nature of the inhibitory compounds obtained from Lactobacillus casei, Bifidobacterium bifidum and Bifidobacterium animalis strains were assayed on foodborne pathogenic - Staphyloccoccus aureus subsp. aureus (CCUG ATCC (R) 25926) and Escherichia coli (ATCC (R) 25922) - and spoilage microorganisms - Pseudomonas aeruginosa (ATCC (R) 27853). Test producer strains showed inhibitory effect on all indicator microorganisms in diffusion of cell-free concentrated supernatant by agar in well methods (10.0-22.5mm) in periods of 24, 48 and 72h. Inhibitory compounds showed no sensitivity to the action of proteolytic enzyme trypsin and were completely inactivated by adjusting the pH of the cell-free 20xconcentrated 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.

• 出版日期2015-11-17