The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products

Abstract

The aim of this study was to determine the impact of environmental conditions on the antimicrobial properties of 21 lactic acid bacteria strains in the selected indicator bacteria. To assess the antimicrobial activity of the whole bacteria culture (WBC), the agar well diffusion method was used. The interference of LAB strains with the growth of the selected indicator bacteria was evaluated by incubating co-cultures in the food matrix. Based on the conducted research, it was found that environmental conditions have a significant impact on the antimicrobial activity of lactic acid bacteria strains. The highest antimicrobial activity was recorded under optimal conditions for the development of LAB, the incubation time being different depending on the indicator strain used. The tested LAB strains were characterized by a high ability to inhibit indicator strains, especially in the food matrix. These results led us to further characterize and purify the antimicrobial compound produced by lactic acid bacteria taking into account changing environmental conditions.

Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria

“…Besides their role in successful fermentations, contribution to textural and sensorial characteristics, and health-promoting properties, some LAB species and strains can also act as antimicrobial agents during and after fermentation throughout the maturation/storage step. This can be due to competition for the adherence site [89], competition for nutrients (i.e., Jameson effect [90]), ability to acidify the environment, and ability to produce antimicrobial metabolites during fermentation, which remain in the final product (except for volatile compounds) [79,91]. In fact, some studies have screened the antimicrobial properties of these microorganisms as a strategy to improve the safety of cheeses and successfully used cocktails of LAB strains to hinder the growth of pathogenic bacteria [91][92][93].…”

“…Nonetheless, it is important to consider any potential limiting factors that might reduce the antimicrobial activity of LAB or its compounds. In this sense, the food matrix and its inherent microflora [114], environmental conditions (such as temperature and pH), aerobic conditions, LAB growth phase and load [89], and pathogen content, for example, are among the factors that should not be disregarded when aiming to use such biopreservatives in foods.…”

Karakterisasi dan Uji Aktivitas Antimikroba Bakteri Kandidat Probiotik dari Terasi Udang Rebon

“…Dengan demikian isolat TM4 tidak hanya berpotensi melawan bakteri gram negatif, tetapi juga gram positif. Perbedaan aktivitas antimikroba suatu isolat terhadap berbagai bakteri patogen dapat dipengaruhi oleh suhu, pH, fase pertumbuhan sel, maupun kondisi aerob selama inkubasi (Lepecka et al, 2021). Aktivitas antibakteri berkaitan dengan metabolit penting yang dihasilkan, seperti bakteriosin, asam organik, reuterin, asetoin, dan hidrogen peroksida yang berpotensi sebagai agen biopreservasi pada makanan dan pencegahan penyakit infeksi (Chikindas et al, 2017;Setiarto, 2021).…”

Lactic Acid Bacteria—Ensuring a Safe, Healthy Food Supply for Humankind since the Dawn of Our Civilization

“…The research presented in this publication focuses on innovative uses of LAB fermentations sourced from traditional techniques that have been underexplored in mainstream industry. Studies on the fermentation of both dairy (yogurt) [ 4 ] and non-dairy (meats, sausages, bell peppers, and several plant-based fermented drinks) [ 5 , 6 , 7 , 8 , 9 , 10 ] products by lactobacilli were presented, highlighting the preservative potential, the antimicrobial properties, the impact on the product’s antioxidant activity and the overall probiotic potential associated with this group of bacteria. The hefty trove of research on the effects of LAB on olive fermentation and on human health is summarized in two review papers [ 11 , 12 ], aimed at presenting the state-of-the-art in these areas.…”