Title Changes in antagonistic activity of lactic acid bacteria induced by their response to technological factors
Authors Šalomskienė, Joana ; Abraitienė, Asta ; Jonkuvienė, Dovilė ; Mačionienė, Irena ; Repečkienė, Jūratė ; Stankienė, Jūratė ; Vaičiulytė-Funk, Lina
DOI 10.23986/afsci.50936
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Is Part of Agricultural and food science.. Helsinki : Scientific Agricultural Society of Finland. 2015, vol. 24, iss. 4, p. 289-299.. ISSN 1459-6067. eISSN 1795-1895
Keywords [eng] Lactic acid bacteria ; antimicrobial activity ; impact ; technological factors ; antimicrobial substances
Abstract [eng] This study examined the changes in antagonistic activity of selected lactic acid bacteria (LAB) in response to technological factors used in food production. The antimicrobial activity of 12 selected LAB strains was assessed against the bacterial and fungal strains using the agar well diffusion method. Sodium chloride (NaCl) 6.5-8.0%, glucose 20-30% and pH 4.0, pH 80.2 and higher were the most crucial factors in reducing the spectra of the microorganisms antagonized. Heating at 800C or 1000C had a greater negative impact than 630C on the antifungal activity of LAB. Freezing at -720C eliminated he antifungal activity, or it changed from fungicidal to fungistatic. Although each LAB demonstrated the ability to retain antimicrobial activity induced by various technological factors, Lactococcus lactis 768/5 was superior in retaining high antimicrobial activity against tested indicator strains.
Published Helsinki : Scientific Agricultural Society of Finland
Type Journal article
Language English
Publication date 2015
CC license CC license description