Antagonistic effect of lacti acid bacteria strain isolated from fermented cheese against microorganisms of interest in food

Abstract

Fermented cheese starter antagonistic effect against pathogens and spoilage microorganisms was evaluated. Two variants of the product using Lactococcus lactis (var 1) and Pediococcus acidilactici (var 2) were elaborated.  After fermentation time, cheese samples of each variant were taken and lactic acid bacteria determinations were done (MRS, 32 ºC, 24h). The antagonistic effect against Listeria innocua LMG 13568, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 10145, Proteus vulgaris ATCC 13315, Bacillus subtilis ATCC 10707, Bacillus cereus ATCC 14579, Lactobacillus plantarum IIIA and Lactobacillus acidophillus IIIA was evaluated. Antagonistic effect of Lactococcus lactis subsp. lactis and Pediococcus acidilactici against pathogens and spoilage microorganism was showed by organic acid production.