Published

2015-07-01

Antagonistic action of Lactobacillus spp. against Staphylococcus aureus in cheese from Mompox - Colombia

Acción antagónica de Lactobacillus spp. frente a Staphylococcus aureus encontrados en queso de capa de Mompox - Colombia

Keywords:

Antibiosis, bacteriocins, dairy products, Lactobacillus, Staphylococcus aureus (en)
Antibiosis, bacteriocinas, productos lácteos, Lactobacillus, Staphylococcus aureus (es)

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Authors

  • Piedad M. Montero Castillo Universidad de Cartagena
  • Antonio Díaz Caballero Universidad de Cartagena
  • Marlene Durán Lengua Universidad de Cartagena
In the food industry, food preservation techniques that do not use chemical products are becoming more common. Therefore, the aim of this research was to evaluate the antagonistic activity (antibiosis) of lactic-acid bacterial strains against pathogenic microorganisms. Lactic-acid bacterial strains were isolated from layered cheese and a commercial product (yogurt); and the same was done with pathogenic bacteria solely from layered cheese. The lactic-acid bacterial strains were identified as species from the Lactobacilli family, while the pathogenic bacteria from layered cheese were identified as Micrococcaceae family species (Staphylococcus aureus). Subsequently, in the same culture medium, bacteria of each species were sowed in order to determine the inhibitory activity ability of the Lactic Acid Bacteria (BAL) As a result, the highly antagonistic activity of the Lactobacilli (inhibition halos were larger than 0.5 centimeters in diameter) against isolated pathogenic microorganisms was demonstrated.

En la industria alimentaria, cada vez es más frecuente el uso de técnicas que permiten la conservación de alimentos, sin el uso de productos químicos tradicionales. Por lo tanto, el objetivo de este trabajo fue evaluar la actividad antagonista (antibiosis) de las cepas de bacterias ácido lácticas contra microorganismos patógenos. Las cepas de bacterias acido lácticas fueron aisladas de queso de capa y un producto comercial (yogurt), y lo mismo se hizo con las bacterias patógenas, las cuales fueron aislada del queso capa. Las cepas de bacterias ácido lácticas se identificaron como especies de la familia lactobacillaceae, mientras que las bacterias patógenas del queso de capa se identificaron como especies de la familia Micrococcaceae (Staphylococcus aureus). Posteriormente, las bacterias de cada especie fueron dispuestas con el fin de determinar la inhibición del crecimiento de las bacterias patógenas por Bacterias Ácido Lácticas (BAL). Estos resultados mostraron que los lactobacilos inhibieron el crecimiento de Staphylococcus aureus, evidenciándose la actividad antagónica (halos de inhibición más grandes de 0,5 centímetros de diámetro) contra microorganismos patógenos aislados de este productos.

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