Abstract
Concerning the antimicrobial activities of some probiotics bacteria Lactobacillus acidophilus P109, Lactobacillus plantarum P164, E. durans P174 and B. longum CHRS using an agar well-diffusion as In Vitro assay against selected isolates of Pseudomonas fluorescens, Bacillus cereus, Enterococcus fecalis and Staphylococcus aureus, indicated that B. longum CHRS appeared to have antimicrobial activity against these isolates. B. longum CHRS was injected with and without Ps. fluorescens in Domiati cheese during manufacturing as In Vivo experiment, results revealed that this strain of probiotic bacteria was reduced the count of Ps. fluorescens, while the chemical composition showed reduce production of soluble nitrogen, which has relation with the decomposition of protein as well as led to reduced volatile fatty acids, which refers to the decomposition of fat as a result of antimicrobial activity of B. longum against Ps. fluorescens.
Highlights
Lactic acid bacteria show broad spectrum antimicrobial activity against gram positive and gram negative bacteria, yeasts, moulds and protozoa, probably by inhibition of ribonucleotidreductase [1,2]
Staphylococcus aureus was inhibited by Lactobacillus acidophilus P109, E. durans P174 and B. longum CHRS
Bacillus cereus was inhibited by Lactobacillus plantarum P164, E. durans P174 and B. longum CHRS
Summary
Lactic acid bacteria show broad spectrum antimicrobial activity against gram positive and gram negative bacteria, yeasts, moulds and protozoa, probably by inhibition of ribonucleotidreductase [1,2]. Lactic acid bacteria produce a variety of metabolic products that are capable of interfering with the growth of other microbes. These bacterial end products have been applied to food systems to prevent the growth of certain undesirable bacteria. The ability of lactic acid bacteria to produce antibacterial substances, which are active against certain pathogenic and spoilage organisms [3,4]. Holzapfel et al [6] stated that the metabolic products of lactic acid bacteria with antimicrobial properties are: organic acids (lactic acid and acetic acid), metabolites of oxygen (H2O2 and free radicals), enzymes (lacto peroxidase system with H2O2 and lysozyme), low molecular weight metabolites (CO2, reutrin, diacetyl, acetaldehyade) and bactrocines (nisin and others)
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