Abstract
The consumption of raw milk and its products is a risk factor associated with zoonotic tuberculosis. Lactic acid bacteria (LAB) show inhibitory activity against Mycobacterium bovis, the causative agent of tuberculosis. The aim of this study was to assess the in vitro antagonistic activity of LAB from Brazilian Minas artisanal cheese against M. bovis bacillus Calmette‐Guérin (BCG). Nine LAB were tested against M. bovis BCG in five in vitro antagonistic assays. Four lactobacilli gave the best results in all the experiments. This could be due to their growth rate, acid and bacteriocin production. In conclusion, LAB are capable of inhibiting M. bovis BCG viability.
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