Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation

Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum

“…In the co-culture with l. paracasei, only a low temperature interval from 5°C to 12°C was applied. The lactobacillus strain was used with the intention to prevent the fungus growth as there are a number of studies in the literature concerning its antibacterial (Topisirovic et al 2006;Bendali et al 2008) and antifungal potential (Atanassova et al 2003;Durlu-Özkaya et al 2005;Voulgari et al 2010). The comparison of the individual fungus growth with that in the co-culture revealed a unified trend of a slight growth rate deceleration during the cultivation with the lactobacillus strain.…”

Characterization of Lactobacilli Isolated From Four Different Sources

“…Antimicrobial activity of lactobacilli strains against different organisms like E coli, S aureus, E. aerogenes has been reported by a number of researchers [13,14,15]. Lactic acid bacteria are found to produce a variety of antibacterial agents including organic acids, diacetyl, H 2 O 2 and bacteriocins [16]. So the inhibition zone observed in this study could be due to the production of any of these agents and needs to be further investigated.…”

Characterization, Antimicrobial Activity and Antibiotic Susceptibility of Lactic Acid Bacteria Isolated from Food Samples

“…Antimicrobial activity of isolated lactobacillus strains were studied against Staphylococcus aureus, Salmonella enterica, Shigella flexenri, E.coli and Aspergillus using agar well diffusion method (Topisirovic et al, 2006). 500mL Erlenmeyer's flasks each containing 200 ml MRS broth was autoclaved at 121⁰C for 15 minutes and inoculated with colony of a LAB isolate grown on MRS agar.…”