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

Abstract

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.

A Snapshot, Using a Multi-Omic Approach, of the Metabolic Cross-Talk and the Dynamics of the Resident Microbiota in Ripening Cheese Inoculated with Listeria innocua

“…against Penicillium and Aspergillum species [ 12 , 13 ]. Moreover, co-cultures of specific lactic and propionic acid bacteria have been shown to have an antagonistic effect against yeast and molds in dairy systems [ 14 , 15 , 16 , 17 , 18 ].…”

“…On the other hand, the metabolic behavior of Lactobacillus spp. in one cheese has been investigated by means of traditional analytical techniques [ 14 ], but no detailed description of the released compounds has been reported while interacting with pathogens [ 16 , 17 , 20 , 22 , 23 , 24 , 25 , 26 ]. Recently, Tzora et al [ 27 ] established differences in the molecular signaling (also called cross-talk) exchanged between resident microbiota in Kefalograviera cheese after the feeding system of the dairy sheep was changed.…”

Antagonistic activity of strains of lactic acid bacteria isolated from Carpathian cheese

“…Mechanisms of manifestation of antagonistic effect vary. In some cases antimicrobial effect of LAB occurs due to the influence of the main product of metabolism -lactic acid which reduces pH of environment and functions as a bactericidal factor (Castillo et al, 2015). In other cases antagonistic action is caused by neutral products, sometimes pigments produced by the cell into the environment.…”

“…Lactic acid bacteria can be used instead of chemical preservatives for inhibition of growth of such pathogenic and conditionally pathogenic microorganisms as Listeria monocytogenes, Salmonella typhimurium, Staphуlococcus aureus, Escherichia coli (Castillo et al, 2015;Langa et al, 2016). Currently there is a need for search of new probitics, which is explained by particularly selection of strains -disease pathogens unsusceptible to probiotic microorganisms (Abeer, 2018).…”