Resumo

MONTERO CASTILLO, Piedad M.; DIAZ CABALLERO, Antonio  e  DURAN LENGUA, Marlene. Antagonistic action of Lactobacillus spp. against Staphylococcus aureus in cheese from Mompox - Colombia. Rev. Fac. Nac. Agron. Medellín [online]. 2015, vol.68, n.2, pp.7721-7727. ISSN 0304-2847.  https://doi.org/10.15446/rfnam.v68n2.50991.

In the food industry, food preservation techniques that do not use chemical products are becoming more common. Therefore, the aim of this research was to evaluate the antagonistic activity (antibiosis) of lactic-acid bacterial strains against pathogenic microorganisms. Lactic-acid bacterial strains were isolated from layered cheese and a commercial product (yogurt); and the same was done with pathogenic bacteria solely from layered cheese. The lactic-acid bacterial strains were identified as species from the Lactobacilli family, while the pathogenic bacteria from layered cheese were identified as Micrococcaceae family species (Staphylococcus aureus). Subsequently, in the same culture medium, bacteria of each species were sowed in order to determine the inhibitory activity ability of the Lactic Acid Bacteria (BAL) As a result, the highly antagonistic activity of the Lactobacilli (inhibition halos were larger than 0.5 centimeters in diameter) against isolated pathogenic microorganisms was demonstrated.

Palavras-chave : Antibiosis; bacteriocins; dairy products; Lactobacillus; Staphylococcus aureus; Mesh Database.

        · resumo em Espanhol     · texto em Inglês     · Inglês ( pdf )