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Isolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk
Aislamiento y evaluación de la actividad antagonista de bacterias ácido lácticas en leche cruda de vaca
DOI:
https://doi.org/10.15446/agron.colomb.v35n3.63911Keywords:
antagonistic bacteria, raw milk, Lactobacillus, isolation, pathogen inhibition (en)bacterias antagónicas, leche cruda, Lactobacillus, aislamiento, inhibición de patógenos. (es)
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Lactic acid bacteria (LAB) are considered as a good alternative to reduce the risk of food borne diseases in food industry. In addition to the improvement effects on the organoleptic characteristics of fermented foods from the LAB metabolites, they can inhibit the growth of microorganisms responsible of the food spoilage. This work is an advance on the biodiversity exploration of natural additives in food. Isolation, identification and screening of potential antimicrobial activity of LAB were the aims on this work. Species of Lactobacillus (Lb. casei, Lb. brevis, Lb. paracasei, and Lb. plantarum) and Pediococcus acidilactici were identified and their antagonism against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Listeria monocytogenes ATCC 7644 was demonstrated.
Las bacterias ácido lácticas (BAL) son una alternativa en la industria de alimentos para la reducción del riesgo que representan las enfermedades transmitidas por algunos alimentos. Los metabolitos típicos de las BAL, además de sus reconocidos efectos sobre las características organolépticas de los alimentos fermentados, pueden inhibir el crecimiento de microorganismos responsables del deterioro e incluso la aparición de patógenos. Este trabajo es un avance en la exploración de la biodiversidad y en la búsqueda de aditivos naturales con aplicación en la industria de alimentos. Los principales logros de este trabajo fueron el aislamiento, identificación y evaluación de la actividad antimicrobiana de BAL. Se identificaron especies de Lactobacillus (Lb. casei, Lb. brevis, Lb. paracasei y Lb. plantarum) y Pediococcus acidilactici que presentaron antagonismo frente a Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 y Listeria monocytogenes ATCC 7644.
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1. Ranjita Rai, Jyoti Prakash Tamang. (2022). In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India. World Journal of Microbiology and Biotechnology, 38(2) https://doi.org/10.1007/s11274-021-03215-y.
2. Duygu ALP, Hakan KULEAŞAN. (2022). SOME CHARACTERISTICS OF TURKISH-STYLE FERMENTED GARLIC PICKLES PRODUCED USING FOUR DIFFERENT POTENTIALLY PROBIOTIC STARTER CULTURES. Gıda, 47(5), p.790. https://doi.org/10.15237/gida.GD22038.
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