Unravelling the anti‐Staphylococcus aureus mechanisms of Lactiplantibacillus plantarumLP22541 in fermented milk through metabolites production and competitive exclusion

Abstract

The antibacterial activity and mechanisms of Lactiplantibacillus plantarum LP22541 against Staphylococcus aureus in fermented milk were determined here. Results showed L. plantarum inhibited S. aureus in UHT and fermented milk. Non‐volatiles and volatiles were identified to contribute to the overall antibacterial activity of L. plantarum. The addition of manganese to fermented milk restored S. aureus growth, demonstrating that manganese depletion played a key role in the anti‐S. aureus activity. Our findings developed a promising bioprotective culture and provided a strategy to suppress S. aureus in a non‐bactericidal manner in dairy products.